dinner · gluten-free
Rocoto relleno (stuffed peppers)
Arequipa's fiery rocoto peppers (or red bells) stuffed with spiced beef, olives and egg and baked under cheese and custard.
- Time
- 120min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg and peanuts.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Cut tops off rocotos and seed; to tame heat, boil 3 times in fresh water with a little sugar and vinegar.
-
2
Brown beef with onion, garlic, ají panca and cumin until no pink remains (71°C (160°F)); add peanuts and raisins.
-
3
Fill peppers with beef, an olive and chopped egg; top with queso fresco.
-
4
Pour milk-egg mixture around in a baking dish.
-
5
Bake at 180°C (350°F) for 30 minutes until the cheese browns; serve with pastel de papa or potatoes.
