Fiery rocoto peppers stuffed with spiced ground beef, raisins, olives, and hard-boiled egg, topped with melted cheese and baked until bubbly.
Ingredients
4 large rocoto peppers
300g ground beef
1 onion, diced
2 cloves garlic, minced
2 tbsp ají panca paste
50g raisins
8 black olives, halved
2 hard-boiled eggs, chopped
1 tsp cumin
100g queso fresco, sliced
2 tbsp vegetable oil
Salt, pepper
Sugar and vinegar for soaking
Instructions
1Cut tops off rocotos, remove seeds and veins. Soak in water with sugar and vinegar overnight or boil 3 times, changing water each time to reduce heat.
2Sauté onion and garlic in oil. Add ground beef, cook until browned. Stir in ají panca, cumin, raisins, olives, salt, and pepper.
3Remove from heat, fold in chopped hard-boiled egg.
4Stuff each rocoto with the beef mixture, top with queso fresco slices.
5Place in a baking dish, pour a thin layer of beaten egg and milk around peppers.
6Bake at 180°C (350°F) for 25-30 min until cheese is golden and bubbly.
Did You Know?
Arequipeños say you can tell a true local by their ability to eat rocoto relleno without breaking a sweat — the rocoto is 10 times hotter than a jalapeño.