Stuffed Red Peppers Extravaganza using a Lufthous
Mastermix, MasterMix Plus, MasterMix E-Touch
(4.9)
Preparation time
30 min
Total time
51 min
Servings
4
Calories / Serving
448 Cals
Difficulty
Easy
Rocoto Relleno, the regal stuffed pepper of Peru, is a dish that brings a burst of color and flavor to your plate! These vibrant red peppers are not just a pretty face; they are filled to the brim with a tantalizing mixture of ground beef, peanuts, raisins, and a hint of chili that will dance on your palate. Originating from the Andean region, this dish is a celebration of local ingredients and culinary ingenuity. Fun fact: rocoto peppers are known for their fiery heat, making this dish a favorite for spice enthusiasts. Serve it with a side of fresh parsley and enjoy a taste of Peru that will have you saying '¡Qué rico!'
Ingredients
- 20 g Fresh parsley
- 10 g Fresh chive
- 200 g Ground beef
- 10 g Breadcrumb
- 1 Egg
- 1 Clove of garlic
- 5 g Salt
- 2 g Pepper
Steps
Stuffing
- Add 20 g of fresh parsley, 10 g of fresh chive in the food processor bowl.
- Mix manual: 3sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
- Transfer the content of the food processor bowl in a bowl.
- Wash the food processor bowl.
- Add 200 g of ground beef, 10 g of breadcrumb, 1 egg, 1 clove of garlic, 5 g of salt, 2 g of pepper in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
Peppers
- Cut Red Peppers in half lengthwise and remove seeds.
- Fill each Red Pepper half with the Ground Beef mixture.
- Slice the Emmental into 4 slices.
- Place one slice of Emmental on top of each stuffed pepper.
Cooking
- Preheat the oven at 180°C.
- Place the stuffed Red Peppers in an ovenproof dish
- Cook in the oven at 180°C during 20min.
- Let cool slightly before serving.
- Serve Hot.
