ROCOTO RELLENO

Ingredients:

• 150g Ground Red Meat (Lean beef, Veal, Lamb leg, Kangaroo, Goat, Camel)
• 20ml almond milk 
• 200g bell pepper 
• 50g Onion
• 2 hardboiled eggs 
• 20g black olives, chopped
• 100g Carisma Potatoes, boiled 
• 45g low fat mozzarella cheese
• 10g chopped parsley
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon extra virgin oil (7g)
• Salt and pepper to taste

Instructions:

1. Chop the onion into small cubes and fry in a pan with 1 teaspoon oil. When it begins to brown, season with salt and cumin, then mix and add the ground meat, stirring well.
2. Then, fry for a few minutes until the meat changes colour. Season with oregano, salt, and pepper to taste and cook a few more minutes.
3. Next, add the chopped parsley, stir well, and add the olives and chopped eggs. Mix and remove it from the heat.
4. Slice the bell pepper from top and clean the core and fill the bell pepper with this preparation and place them in a baking dish, covering each one with the lid that was removed and hold it in place with a cocktail stick. Place in an oven preheated to 350° Fahrenheit.
5. Finally, place the cheese on top and cover with the top.
6. Sprinkle it all with milk and put it back in the oven for 15 to 20 minutes. Serve the rocoto with a potato.

Nutrition Facts:

• Calories: 670.7 Cal
• Protein: 64.4g
• Carbs: 38g
• Fat: 32.4g