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Caigua Rellena
Stuffed Caigua
A traditional Peruvian dish featuring the unique Andean vegetable, caigua, generously stuffed with a savory ground beef, raisin, and olive filling, then baked until tender and topped with melted cheese.
๐ง ์ฌ๋ฃ
- 8 Caigua(Look for firm, unblemished caiguas. They resemble small green bell peppers but are more elongated and ribbed.)
- 300 g Ground beef(80/20 or 85/15 lean to fat ratio works well for flavor.)
- 1 medium Onion
- 2 cloves Garlic
- 2 tbsp Raisins
- 8 Green olives(Pitted, roughly chopped.)
- 1 tsp Cumin
- 0.5 tsp Oregano
- to taste Salt
- to taste Black pepper
- 1 tbsp Vegetable oil
- 1 tbsp Tomato paste
- 50 g Cheese(Grated, such as mozzarella, Monterey Jack, or a Peruvian cheese like Queso Fresco, for topping.)
- 1 Egg(Optional, for binding the filling.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the caiguas: Wash the caiguas thoroughly. Slice off the top quarter of each caigua and set aside. Carefully scoop out the seeds and pith from the inside of each caigua using a spoon, creating a hollow cavity. Be gentle to avoid piercing the walls. Rinse the inside of the hollowed caiguas.
โฑ๏ธ 15 minutes - 2
Make the filling: Heat the vegetable oil in a skillet over medium heat (approx. 175ยฐC / 350ยฐF). Add the finely chopped onion and sautรฉ until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the ground beef to the skillet. Break it up with a spoon and cook until browned, stirring occasionally. Drain off any excess grease.
โฑ๏ธ 10 minutes - 3
Continue the filling: Stir in the tomato paste, ground cumin, dried oregano, salt, and pepper. Cook for 1-2 minutes until the tomato paste darkens slightly and the spices are fragrant. Remove the skillet from the heat. Stir in the raisins and chopped olives. If using, mix in the beaten egg to help bind the filling.
โฑ๏ธ 5 minutes - 4
Stuff the caiguas: Carefully spoon the meat filling into the hollowed-out caiguas, packing it in gently. Don't overstuff, as the filling will expand slightly. Place the reserved tops back onto the stuffed caiguas.
โฑ๏ธ 10 minutes - 5
Bake the caiguas: Preheat your oven to 190ยฐC (375ยฐF). Arrange the stuffed caiguas upright in a baking dish. Cover the dish tightly with aluminum foil. Bake for 30 minutes.
โฑ๏ธ 30 minutes - 6
Finish baking: Remove the aluminum foil. Sprinkle the grated cheese over the top of each caigua. Return the dish to the oven, uncovered, and bake for another 10-20 minutes, or until the caiguas are tender when pierced with a fork and the cheese is melted and lightly golden. The internal temperature of the caigua should reach at least 74ยฐC (165ยฐF).
โฑ๏ธ 10-20 minutes - 7
Serve: Let the caiguas rest for a few minutes before serving. Serve hot.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โCaigua naturally has a hollow cavity, making it ideal for stuffing.
- โThis is an indigenous Andean vegetable, unique to the region.
- โEnsure the caiguas are firm and have smooth skin for the best results.
- โIf caiguas are very large, you might need slightly more filling.
- โFor a spicier filling, add a pinch of red pepper flakes with the other spices.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Vegetarian filling: Substitute ground beef with cooked lentils, quinoa, or a mixture of finely chopped mushrooms and vegetables.
- More cheese: Use a blend of cheeses or add a thicker layer of your favorite.
- Add vegetables to filling: Incorporate finely diced carrots, peas, or corn into the meat mixture.
- Sauce: Serve with a side of aji amarillo sauce or a simple tomato sauce.