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Peruvian Stuffed Peppers 2

Serves 4 to 6 Entree vegetarian

Peruvian Stuffed Peppers 2

Peruvian Stuffed Peppers, known as Rocoto Relleno in its more fiery counterpart, finds a cozy spot in family kitchens across Peru. This home-style recipe, often prepared for casual family dinners, embraces a simpler approach with bell peppers, rice, and fragrant herbs. It's a dish that welcomes the spontaneous nature of home cooking, where measurements are guided by intuition, and sharing is second nature.

The peppers, tender and full of character, cradle a savory filling that mingles soft rice with the sweetness of sautéed onions and the warmth of olive oil. Each bite is a harmonious blend of textures, seasoned with a pinch of fine sea salt and a dash of black pepper, creating a comforting and fulfilling experience that speaks to the heart of Peruvian home cooking.

Ingredients

  • 6bell peppers
  • 200 grice
  • 1onion
  • 80 mlolive oil
  • herbs — chopped
  • to tastefine sea salt and black pepper

Method

  1. Start by preparing the bell peppers. Cut the tops off the 6 bell peppers and remove the seeds and membranes inside. Rinse them under cold water to ensure they are clean. Set them aside on a plate, ready for stuffing later.
  2. Rinse 200 g of rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Drain well and set aside.
  3. Finely chop 1 onion. In a large skillet or sauté pan, heat 80 ml of olive oil over medium heat. Add the chopped onion to the pan and cook slowly, stirring occasionally, until the onion becomes translucent and soft, releasing a sweet aroma. This should take about 5 to 7 minutes.
  4. Add the rinsed rice to the pan with the softened onions. Stir to coat the rice grains with the oil and onion mixture, ensuring each grain is glistening. This step helps toasting the rice slightly, adding a nutty flavor.
  5. Pour in enough water to cover the rice by about 1 centimeter. Add your choice of herbs and a pinch of fine sea salt and black pepper to taste. Stir gently and bring the mixture to a simmer. Cover the pan with a lid and reduce the heat to low, allowing the rice to cook until it absorbs the water and becomes tender, with a fluffy texture.
  6. Once the rice is cooked, taste it for seasoning. Adjust with more salt and black pepper if needed. The rice should be flavorful and well-seasoned, as it will be the main filling for the peppers.
  7. Stuff each prepared bell pepper with the rice mixture, pressing down gently to pack it in. Place the stuffed peppers upright in a baking dish. Drizzle a little olive oil over the tops of the peppers to help them roast nicely.
  8. Bake in a preheated oven at 180°C (350°F) until the peppers are tender and slightly charred on the edges, and the rice filling is heated through. The peppers should be soft to the touch and easily pierced with a fork. Serve the stuffed peppers warm, sharing them at the table as a traditional Peruvian family would.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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