Entree: Peru – Cuzco – Rocoto Relleno (Stuffed spicy rocoto peppers filled with savory seasoned meat, vegetables, and cheese, baked until tender)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 6 large rocoto peppers, tops cut and seeds removed
- 1 lb (454 g) ground beef
- 1/2 lb (227 g) ground pork
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 ml) tomato paste
- 1/4 cup (60 ml) beef or chicken stock
- 1/2 cup (60 g) breadcrumbs
- 1/4 cup (40 g) raisins
- 2 tbsp (30 g) chopped green olives
- 1/4 cup (35 g) toasted chopped peanuts
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1/2 tsp (3 g) salt, or to taste
- 1/2 tsp (1 g) black pepper
- 2 hard-boiled eggs, sliced
- 8 oz (225 g) queso fresco or a mild melting cheese, shredded
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish

Instructions

1. Preheat the oven to 350°F (180°C). Prepare a baking dish large enough to hold the peppers snugly.
2. Bring a pot of water to a gentle boil. Blanch the hollowed rocoto peppers 3 minutes to slightly soften and reduce heat; drain and set aside to cool.
3. Heat the vegetable oil in a large skillet over medium heat. Sauté the chopped onion until translucent, about 4–5 minutes, then add the minced garlic and cook 1 minute more.
4. Add the ground beef and ground pork to the skillet. Cook, breaking up the meat, until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.
5. Stir in the tomato paste, stock, breadcrumbs, raisins, olives, toasted peanuts, cumin, oregano, salt, and pepper. Simmer 3–4 minutes until the mixture is cohesive and slightly moist; remove from heat and adjust seasoning.
6. Stuff each blanched rocoto pepper with the meat mixture, pressing gently. Place peppers upright in the prepared baking dish. Top each pepper with shredded cheese and a slice or two of hard-boiled egg.
7. Cover the dish loosely with foil and bake 20 minutes. Remove foil and bake an additional 8–12 minutes until cheese is melted and peppers are tender but hold their shape.
8. Garnish with chopped cilantro or parsley and serve hot with boiled potatoes or white rice.