Rocoto Relleno (Stuffed Rocoto Peppers)
Traditional Arequipa Recipe
If an ingredient below doesn't float your boat, you can always leave it out. Basically, you're making a stuffed pepper recipe. Feel free to use your preferred meat, rice, and seasonings to adjust to your palate. The spicy rocoto is a game-changer as a stuffing pepper. If you'd rather use bell peppers, feel free to do so.
Ingredients:
- 6 medium rocoto peppers (or substitute bell peppers if unavailable)
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon oregano
- 1/4 cup raisins
- 1/4 cup black olives, chopped
- 2 hard-boiled eggs, chopped
- 1/2 cup queso fresco or feta cheese, crumbled
- 1/2 cup evaporated milk
- 2 large eggs
- 1/4 cup flour
- Salt and pepper to taste
- 1/2 cup sugar (optional, for soaking the rocoto peppers)
Instructions:
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Prepare the rocotos: Start by preheating the oven to 350°F. Cut the tops off the rocoto peppers and remove the seeds and veins carefully, as the seeds are the spiciest part. To reduce the heat, you can blanch the peppers in boiling water with a little sugar for 5-10 minutes. Repeat this process 2-3 times, draining and adding fresh water each time. This helps mellow their intense spiciness. If using bell peppers, you can skip the blanching step.
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Cook the filling: In a large skillet, heat the vegetable oil over medium heat. Sauté the chopped onion and garlic until they are soft and fragrant, about 5 minutes. Add the ground beef, breaking it apart as it cooks, and stir in the cumin, paprika, oregano, salt, and pepper. Cook until the beef is browned, about 7-10 minutes.
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Add mix-ins: Once the beef is cooked, stir in the raisins, black olives, and chopped hard-boiled eggs. Mix everything together well, then remove the pan from the heat. Taste the filling and adjust seasoning if needed. Set the filling aside to cool slightly.
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Stuff the peppers: Take the rocotos (or bell peppers) and fill them generously with the beef mixture. Once filled, top each pepper with a small amount of crumbled queso fresco or feta.
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Prepare the egg batter: In a bowl, beat the two eggs with a little salt, then whisk in the evaporated milk. Place the flour in a separate bowl. Dip the top of each stuffed rocoto into the flour to lightly coat, and then dip it into the egg mixture. This will create a light crust on the top of the peppers.
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Bake: Place the stuffed rocoto peppers in a baking dish. If you have any leftover egg mixture, pour it around the peppers in the dish. Bake in the preheated oven for about 25-30 minutes, or until the tops are golden and the filling is heated through.
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Serve: Rocoto relleno is traditionally served with pastel de papa (a layered potato dish), but you can also serve it with rice or a salad. Enjoy this flavorful, spicy Peruvian specialty hot out of the oven!
Notes:
- Rocoto peppers are known for their heat, so be cautious when preparing them. The blanching process can be adjusted based on how much heat you want to retain.
- Wash your hands thoroughly and do not touch your eyes after handling these peppers.