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:
- 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.
- 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.
- Next, add the chopped parsley, stir well, and add the olives and chopped eggs. Mix and remove it from the heat.
- 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.
- Finally, place the cheese on top and cover with the top.
- 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