Quote:
Originally Posted by papa smurf
They look nice what are they stuffed with.
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Not the typical Peruvian mix, but with minced pork cooked with onion, garlic, smoked paprika and cumin. That is cooled before adding precooked rice.
After tight stuffing, they were topped with Monterey Jack cheese to seal in the moisture.
The mix works well with sweet peppers too.
I sometimes nuke the unstuffed emptied peppers for a few minutes to reduce overall cooking time in the oven.
This page has a typical recipe, so much stuff!
http://perudelights.com/rocoto-relle...in-your-mouth/