5-Minute Meat-Stuffed Bell Peppers
This is a recreation of the Peruvian dish "rocoto relleno".
The bell peppers turn out very sweet and delicious.
You can substitute other ingredients for the ground meat.
I added whole cherry tomatoes to the filling.
You don't have to put the lids on top of the bell peppers. For 4 servings. Recipe by CILAN
5-Minute Meat-Stuffed Bell Peppers
This is a recreation of the Peruvian dish "rocoto relleno".
The bell peppers turn out very sweet and delicious.
You can substitute other ingredients for the ground meat.
I added whole cherry tomatoes to the filling.
You don't have to put the lids on top of the bell peppers. For 4 servings. Recipe by CILAN
Cooking Instructions
- 1
Cut off the tops of the bell peppers, which will become lids, and remove the seeds.
- 2
Sauté the ground meat and minced onion, and season liberally with the spices, salt, and pepper.
- 3
Stuff the meat into the bell peppers. Beat the egg into the milk, divide it up among the bell peppers, pouring it over the meat, then sprinkle with cheese.
- 4
Bake for 25 minutes at 180℃, then they're done! You could also use a toaster oven to observe the progress.
- 5
Add seasonal ingredients and bake until they look delicious.
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