From Arequipa's Fiery Heart: Peru's Garlicky Stuffed Rocoto Peppers (Rocoto Relleno)
Details
A fiery pepper hug stuffed with a savory, garlicky surprise.
Ingredients
Instructions
Prepare the Rocotos
Wearing gloves is highly recommended for this step. Cut the tops off the rocotos, reserving them as little "hats". Carefully scoop out all the seeds and white veins with a small spoon. In a large pot, place the cleaned rocotos in cold water with a tablespoon of salt and a tablespoon of sugar. Bring to a boil and cook for 3-5 minutes. Drain the water and repeat this boiling process two more times, using fresh water, salt, and sugar each time. This crucial step tames the intense heat of the peppers. After the final boil, drain and set aside.
Cook the Filling
Heat the vegetable oil in a large skillet or pan over medium heat. Add the chopped onions and minced garlic, and sauté until the onion is soft and translucent. Stir in the ají panca paste and cook for another two minutes until fragrant. Add the ground beef and pork, breaking it up with a spoon, and cook until browned.
Combine the Filling
Stir the ground peanuts, olives, raisins, chopped hard-boiled eggs, and oregano into the meat mixture. Season generously with salt and pepper. Cook for another 5 minutes to allow the flavors to meld, then remove from the heat.
Stuff and Bake
Preheat your oven to 350°F (180°C). Arrange the hollowed-out rocotos snugly in a baking dish. Spoon the garlic and meat filling into each pepper until full. Place a thick slice of queso fresco on top of the filling in each pepper.
Prepare the Custard and Bake
In a separate bowl, whisk together the evaporated milk and the two fresh eggs. Pour this mixture over and around the stuffed rocotos in the baking dish. Place the reserved rocoto "hats" on top of each pepper. Bake for 20-30 minutes, or until the filling is heated through and the cheese is melted and bubbly. Serve immediately, often accompanied by potato pastel.
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