Rocoto Relleno Recipe | Receta Rocoto Relleno
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.
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.