Peruvian
Rocoto Relleno
Arequipeño rocoto relleno with blanched rocoto peppers stuffed with spiced beef, raisins, peanuts, olives, eggs, queso paria, and milk custard.
6 servings · 75 minutes prep · 80 minutes cook
Ingredients
Main
- 12 oz ground beef
- 4 oz beef chuck or sirloin, finely diced
- 6 large rocoto peppers, tops reserved, seeds and veins removed
- 1/2 cup white vinegar
- 2 tbsp sugar
- 1 tbsp kosher salt, plus 1 1/2 tsp
- 2 tbsp avocado oil
- 1 large red onion, finely diced
- 4 garlic cloves, minced
- 1/3 cup aji panca paste
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/3 cup raisins
- 1/3 cup chopped roasted peanuts
- 1/3 cup chopped Botija or Kalamata olives
- 2 hard-boiled eggs, chopped
- 1 tbsp finely chopped parsley
- 8 oz queso paria, sliced
- 3 large eggs
- 1 cup evaporated milk
Directions
Blanch the Rocotos
- Wearing gloves, remove seeds and veins from the rocoto peppers without touching your face or eyes; keep the tops for baking.
- Boil the rocotos and tops in water with the white vinegar, granulated sugar, and blanching portion of the kosher salt for 8 minutes in a well-ventilated kitchen. Drain.
- Repeat the boiling twice more with fresh water, 5 minutes each time, then drain thoroughly and cool.
Cook the Beef Filling
- Heat the oven to 375°F. Cook the red onion in the avocado oil until lightly golden, 8-10 minutes. Add the garlic and cook for 30 seconds.
- Add the ground beef, beef chuck or sirloin, aji panca paste, ground cumin, black pepper, dried oregano, and the remaining seasoning portion of the kosher salt. Cook until well browned and the ground-beef portion reaches {{temperature:160°F}}, 8-10 minutes.
- Stir in the raisins, peanuts, Botija or Kalamata olives, hard-boiled eggs, and flat-leaf parsley sprigs. Cook for 1 minute, then remove from the heat.
Fill, Bake, and Rest
- Fill the rocotos generously with the beef mixture. Top each with the queso Paria and replace the pepper tops.
- Arrange the stuffed rocotos upright in a baking dish. Whisk the egg and evaporated milk until smooth and pour around the peppers to a depth of about 1 inch.
- Bake until the custard is set, the cheese is melted, and the tops are lightly browned, 35-45 minutes. Rest for 10 minutes before serving.
