Vegetarian Pepinos Rellenos (Stuffed Pepinos)
Pepinos stuffed with rice, vegetables and cheese, served in a creamy white sauce, make a complete and satisfying lunch or dinner.
Ingredients
- 2 pepinos para rellenar (also called caigua, archuchas in Spanish or stuffing cucumber in English)
Stuffing
- 200 gram boiled white rice
- 3 medium sized potatoes, boiled and diced into small cubes
- 1 red pepper, diced in cubes and sautéed
- 3 tbsp hogao (recipe in blogpost) or replace by adding tomato and green onion
- 100 gram queso costeño or other cheese of choice, grated
- salt and pepper to taste
White sauce (chupe)
- 300 ml milk
- 250 ml cream
- 1 tbsp hogao (see link in blogpost)
Instructions
- Preheat oven to 200 degrees Celsius (400 Fahrenheit)
- Clean pepinos. Cut them open on top, from one side to the other. Cut some of the flesh out so it leaves an opening to fill the pepino. Take out the branch with its black seeds. Remove hairy bits from the inside with a spoon
- Mix boiled rice, boiled cubes of potato, sautéed pepper, the hogao and half of the cheese in a mixing bowl. Season with salt and pepper
- In a deep oven dish big enough to fit the pepinos, mix ingredients for the white sauce (chupe)
- Stuff pepinos all the way with the filling. Cover with the remaining cheese. Place stuffed pepinos in the oven dish
- Place in oven at 200 degrees Celsius. After 30 minutes cover with tin foil. Continue cooking for another 45 minutes. The pepinos are done when the cheese has turned golden, the pepinos are soft, and the sauce is bubbly
- If the sauce formed a skin, remove this layer. Serve warm, with ají picante (link in blogpost) or with a side salad
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