Rocoto Relleno Vegetariano (Stuffed Peppers with Cheese)
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Ingredients
- 4 red peppers
- 150 g mature cheddar, grated
- 1 onion, finely chopped
- 2 garlic cloves
- 2 ripe tomatoes
- 150 g tinned sweetcorn, drained
- 2 large eggs
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 374 kcal
- Protein
- 17.5 g
- Carbohydrate
- 20.3 g
- of which sugars
- 12.2 g
- Fat
- 24.3 g
- of which saturates
- 10.4 g
- Fibre
- 5.5 g
- Salt
- 1.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Slice the tops off the peppers, scoop out the seeds and blanch the peppers in boiling water for 3 minutes. Drain.
- 2
Heat the olive oil in a pan and cook the onion and garlic for 5 minutes, then add the tomatoes and sweetcorn and cook for 4 minutes.
- 3
Beat in 1 of the eggs and most of the cheddar.
- 4
Stuff the peppers with the mixture, top with the remaining cheddar and stand them upright in an ovenproof dish.
- 5
Bake for 25-30 minutes, until the peppers are tender and the tops are golden.
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