Relleno Recipe

RELLENO - Preparación

1. 1

   Preheat oven to 350°F (175°C). If using day-old bread cubes, toast them lightly in the oven for 8-10 minutes until dry and slightly golden; set aside to cool.

2. 2

   In a large skillet, heat olive oil over medium heat. Add onion and celery; sauté until soft and translucent, about 5-7 minutes. Add garlic and cook 1 minute more.

3. 3

   Stir in tomato paste; cook for 1 minute to bloom. Add dried thyme, ground cumin, salt, and black pepper; cook 1-2 minutes until fragrant.

4. 4

   Pour in half of the stock to loosen the mixture, then gradually add more as needed to moisten the bread without making it soggy. If using ground meat, fold the cooked meat into the mixture now.

5. 5

   Stir in raisins, olives, pine nuts, and parsley. Mix to evenly distribute flavors; check seasoning and adjust with salt and pepper if needed.

6. 6

   Transfer the sautéed vegetables and spice mixture to a large bowl with the bread cubes. Mix gently until all components are evenly combined and the texture is loose but cohesive. If the mixture seems dry, add more stock; if too wet, add a few more bread cubes.

7. 7

   If desired, prepare peppers for stuffing by roasting them and peeling the skins, then spoon relleno into the peppers. Alternatively, spoon the relleno into a greased baking dish.

8. 8

   Bake in the prepared dish, covered with foil, for 25-35 minutes until heated through and flavors meld. If a crust is desired, uncover for the last 5-10 minutes to lightly brown the top.