Stuffed Pepper | Rocoto Relleno
I always tell my daughters to eat the rainbow of vegetables. Growing up, my Peruvian mama would make Rocoto Relleno (stuffed pepper). I love how peppers pack a punch in vitamin C. It’s my go to comfort food and in times like these I gravitate towards it. Traditionally it’s made with ground beef and hard-boiled eggs. For a healthier twist I prefer to make mine with turkey and spinach.
Equipment
- le creuset pan
Ingredients
- 4 peppers
- 16 ounces ground turkey
- 1/2 bag of spinach
- 1/2 can tomato sauce
- 1 cloves of garlic, minced
- 1 onion, chopped
- salt, pepper, garlic salt, cumin to taste
- 2 hard-boiled eggs, diced (optional)
Notes
1. Roast peppers on the grill and rotate until slightly charred on all sides.
2. Slice the tops off and remove seeds/devein. Sprinkle salt at the bottom.
3. On low heat in a saucepan add oil, butter and onion.
4. Once the onion becomes translucent add garlic and turkey. Sprinkle salt, pepper, garlic salt and cumin.
5. When the meat is cooked and browned add spinach & chopped hard-boiled egg if you like.
6. Fill up peppers with ground turkey.