| Prep: 20 mins | Cook: 40 mins – 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 10g | 2g | 42g |
| sugars | fibre | protein | salt |
| 5g | 7g | 12g | 0.4g |
Why I Love Peruvian Veggie Rocoto Relleno
Whenever I whip up a batch of Veggie Rocoto Relleno, it transports me away to the bustling kitchens of Peru, a place worlds away from my New Jersey home. This recipe, inspired by Jamie Oliver’s colourful take on traditional Peruvian dishes, instantly infuses the room with a fantastic symphony of aromas. Just as my Italian-American meals are rooted in heritage, this meal is deeply connected to Peru’s culinary history.
Flavors Inspired by Love and Tradition
Every time I prepare Veggie Rocoto Relleno, the recipe brings forth a sense of unity, warmth, and home – feelings that I often associate with my grandparents’ kitchen. Like many of our Italian-American meals, the Rocoto Relleno is a beloved comfort food in Peru. All its components – from the regal Red Rocotos and vibrant produce to the hearty quinoa and robust seasonings – mirror the medley of cultures that grace Peru’s history.
A Vegetarian Twist to a Classic Peruvian Dish
This recipe takes a delightful vegetarian twist on the standard Rocoto Relleno, which typically uses meat. It features a bounty of fresh, nutritious veggies and pulses, making it both tasty and good for you! The quinoa and black beans add a boost of protein, while the mix of colourful vegetables create a vibrant taste and texture. Furthermore, vegan cheese and the optional eggs adds a rich creaminess that beautifully rounds out the dish.
To round things off, I particularly love partnering this delicious stuffed pepper dish with a light side salad or Quinoa salad – the flavours beautifully complement one another creating a hearty, satisfying meal.
Whether you are a devoted vegetarian, or just looking to incorporate more plant-based meals into your diet, this Veggie Rocoto Relleno recipe is a great choice that will surely impress at the dining table. Can’t wait for you all to try it.
What You’ll Need
- 6 large red bell peppers or Peruvian rocotos
- 3 tablespoons vegetable oil
- 1 large red onion, finely chopped
- 2 garlic cloves, minced
- 2 cups quinoa, cooked
- 1 cup black beans, cooked
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 carrot, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon cumin powder
- 1 cup vegan cheese, shredded
- 2 cups vegetable broth
- 2 eggs (optional)
- 1/2 cup black olives, sliced
- 1 bunch fresh parsley, chopped for garnish
Method
Step One
Start by preheating your oven to 375°F (190°C). After this, remove the tops of the bell peppers or rocotos and clean the insides. Remove all seeds and veins.
Step Two
In a large frying pan, heat the vegetable oil over medium heat. Add the finely chopped red onions and minced garlic, sautéing until the onions become transparent.
Step Three
Add the cooked quinoa into the frying pan. Follow this by adding the cooked black beans, corn kernels, diced tomatoes, and grated carrot. Stir well to combine all the ingredients.
Step Four
Once all elements are well incorporated in the pan, season the mixture with salt, black pepper, oregano and cumin powder. Continue to stir and sauté the mixture for around 10 minutes.
Step Five
Take the frying pan off the heat and mix in the shredded vegan cheese. If you are using eggs, make sure to beat them well and add them to the mixture now.
Step Six
Fill the cleaned bell peppers or rocotos with the quinoa mixture. Don’t press the mixture down too tightly, instead, allow it to loosely fill the pepper.
Step Seven
Place the stuffed peppers in a large baking dish. Pour the vegetable broth into the bottom of the dish and cover with aluminum foil.
Step Eight
Bake the peppers covered for approximately 30 minutes. After this, you can remove the foil and bake for an additional 15 minutes, or until the peppers are soft and slightly charred.
Step Nine
Remove the peppers from the oven and garnish with sliced black olives and fresh parsley. Serve hot and enjoy your Veggie Rocoto Relleno.
