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Rocoto Relleno

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Rocoto Relleno
Recipe type: Entree
Rocoto Relleno is a Peruvian food recipe for stuffed bell peppers.
  • 4 bell peppers
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1⁄4 lb lean ground beef
  • 1 tsp chili powder
  • 1 tsp ground oregano
  • 1 tbsp peanut butter
  • 1⁄4 cup cream cheese
  • salt and pepper
  • 1⁄2 cup grated cheddar cheese, extra for garnish
  • 1 hard-boiled egg, chopped
  • 1⁄2 cup half-and-half
  1. Slice off the top of each pepper for a lid, keeping the stalk intact for the handle. With a teaspoon, carefully remove the pepper seeds and white pith. Rinse peppers and tops. Set aside.
  2. Heat oil in a skillet over medium heat. Stir in onion and garlic and stir-fry until soft.
  3. Stir in beef, chili powder, and oregano and cook until the meat changes color.
  4. Add peanut butter, cream cheese, and salt and pepper to taste.
  5. Remove from heat and gently mix in 3⁄4 of the grated cheese, and all the egg.
  6. Stuff the peppers and arrange in a baking dish.
  7. Pour about 2 tablespoons half-and-half into each, top with remaining cheese, and cover with the sliced-off tops.
  8. Place any remaining stuffing and cream on the baking dish around the peppers.
  9. Bake at 350F for about 40 minutes, or until the peppers are tender.

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