Rocoto Relleno is one of Peru's most well known rocoto dishes. It is the Peruvian version of stuffed peppers.
Typically, rocoto relleno will use a stuffing of a beef-mix which can contain pork beef, garlic, onions, margarine cream and pecans.
Often a hard-boiled egg is placed inside too and then the rocoto pepper is topped with melted cheese.
- 8 Medium Rocotos
- 1 lb Finely Cut Sirloin or Ground Beef
- 1/4 Cup Sugar
- 1/4 Cup Vegetable Oil
- 5 TBS Aji Panca Paste
- 2 Bay Leaves
- 1 1/2 lbs. Finely Chopped Onions
- 2 TBS Toasted & Ground Peanuts
- 1/2 TBS Dried Oregano
- 6 Black Olives, Seeds Removed
- 2 Hard Boiled Eggs, Chopped in Chunks
- 1 TBS Parsley, Chopped
- 2 TBS Black Raisins
- 8 Thick Slices Queso Fresco
- 12 oz Evaporated Milk
- 3 Eggs
Use gloves to protect your hands and make sure you don’t rub your fingers on your face. Slice off the top end of each rocoto, removing seeds and veins. Set the tops aside.
Place the rocotos in a pot with cold water and 1 tablespoon of sugar. Boil. Once the water boils, turn the heat off and drain.
Repeat 3 times, changing the water and adding sugar each time. Drain well and set aside.
In a saucepan over medium-high heat, warm the oil add the aji panca paste, beef and bay leaves. When cooked, add the onion,1 teaspoon sugar. Add the peanuts, oregano, olives, hard-boiled eggs, parsley, raisins, salt and pepper to taste.
Pre-heat oven to 350°F.
Stuff rocotos with the meat preparation and set them in a square or rectangular mold. Top with cheese and put their tops on.
Beat the eggs with the evaporated milk, salt and pepper, and pour over the stuffed rocotos. Bake for 20 minutes.