Rocoto relleno (stuffed pepper) is a typical dish from Arequipa in Peru; it is normally served with pastel de papa (potato gratin).
- Prep: 15 minutes
- Cook: 1 hour
- Total time: 1 hour, 15 minutes
- Recipe serves:4
- 400-500g minced beef
- 4 red peppers
- 1 medium red onion, chopped
- 3 garlic cloves, crushed
- 2 tbsp crushed peanuts
- 2 tbsp raisins
- 2 tbsp black olives, sliced
- 2 tsp parsley
- 2 tsp oregano
- 2 tsp cumin
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 tbsp ají panca paste (paprika powder will work as well)
- 1 tbsp brown sugar
- 2 eggs
- 2 hard-boiled eggs
- Salt and pepper
- 120ml beef stock
- 4 thick slices of white cheese such as mozzarella
- 120ml unsweetened evaporated milk
- Pinch of nutmeg
- Pre-heat the oven to 180⁰C.
- Prepare the peppers by cutting the tops off (keep these to one side) and placing them in a pan of salted boiling water for 4-5 minutes. Once done, dry the peppers and set aside.
- In a saucepan or wok, heat the oil, add the meat and stir constantly over a high heat until it has browned.
- Add the garlic and cook for a few minutes.
- Add the onions and cook until they appear translucent.
- Add the salt, pepper, oregano, cumin, vinegar, ají panca paste (or equivalent), sugar and raisins, together with the beef stock and cook for 10-12 minutes or until the meat is cooked and the stock is almost completely evaporated.
- Blend the crushed peanuts with some beef stock for a nice, creamy consistency and add to the mixture.
- When the meat is cooked, add the hard-boiled eggs, parsley and olives.
- Prepare a creamy sauce by whisking the two eggs, salt and pepper, milk, and nutmeg together until it is well combined.
- Fill the individual peppers wit hthe meat and put in a greased ovenproof dish, pour the sauce inside each pepper, place a slice of cheese on top and put the top of the pepper back on.
- Pour the remaining sauce over the closed peppers and cook for 15-20 minutes or until golden and the cheese has melted.