Stuffed vegetables and leaf rolls
A classic from Arequipa, Peru, rocoto relleno is made by stuffing red peppers with a filling of ground beef, olives, and Kashar cheese, then baking them. A cheesy crust on top balances the bold flavor of the filling.
Boil the hollowed peppers in boiling water for 5 minutes. Change the water and boil the peppers one more time for 5 minutes to reduce their heat.
Sauté the onion in olive oil until softened and lightly golden. Add the ground beef and cook until it changes color. Stir in the tomato paste, cumin, salt, and olives, then cook for 5 more minutes.
Fill the peppers with the ground beef mixture and sprinkle the grated Kashar cheese on top. Bake in an oven preheated to 190°C / 375°F for 30 minutes, until the tops are browned.
Boil the peppers twice, changing the water each time before stuffing them, or they may remain too spicy. If the tops brown too quickly while baking, cover them with aluminum foil and continue cooking. Contains dairy (Kashar cheese).
Biberi iki kere haşlayıp suyunu değiştirmek biraz zaman alıyor ama sonuç gerçekten acılığı büyük ölçüde dengeliyor, ailem rahatça yiyebildi. Zeytin yerine kapari kullanmayı düşünüyorum, editör notundaki gibi tuzu ne kadar azaltmam gerekir?
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