Dinner · 60 min · peruvian

Rocoto Relleno

Dinner decisions, handled: Rocoto Relleno pairs rocoto peppers with ground beef for a 60-minute Peruvian dinner.

✓ USDA-verified nutrition data

Ingredients

• 8 Rocoto peppers
• 1 lb Ground beef
• 1 Yellow onion
• 3 cloves Garlic
• 2 Hard-boiled eggs
• 8 Black olives
• 1/4 cup Raisins
• 8 oz Queso fresco
• 1/2 cup Evaporated milk
• 1 tsp Cumin
• 1 tbsp Sugar
• 2 tbsp Vinegar

Steps

1. Halve the rocotos, remove seeds and veins, and boil 10 minutes in water with the sugar and vinegar; drain and repeat. This tames the legendary heat without killing it.
2. Brown the beef with the onion and garlic 8 minutes. Stir in cumin, chopped eggs, olives, and raisins; the sweet-salty filling is classic Arequipa.
3. Stuff each rocoto half generously and cap with a slice of queso fresco. Arrange snugly in a baking dish.
4. Pour the evaporated milk around (not over) the peppers. Bake at 375°F for 20 minutes until the cheese melts and browns.
5. Serve two halves per person with pastel de papa if you are feeling traditional. Warn the table: these still bite.

Build my plan — free

← All recipes