Peruvian Rocoto Relleno

Ingredients

• 4 rocoto peppers (or red bell peppers + 1 chilli for filling)
• 400g beef mince
• 2 onions, chopped
• 3 garlic cloves
• 2 tbsp aji panca paste
• 1 tsp cumin
• 1 tsp oregano
• 50g raisins
• 50g chopped peanuts
• 2 boiled eggs, sliced
• 150g cheese (queso fresco or feta), in slices
• Olive oil
• For sauce: 200ml milk, 2 eggs
• Salt

Instructions

1. Cut tops off peppers; remove seeds.
2. If using rocoto, boil in water with vinegar 3 times (5 min each) to reduce heat.
3. Brown mince with onion, garlic, aji paste, cumin and oregano.
4. Stir in raisins and peanuts.
5. Stuff peppers; tuck egg slices and cheese inside.
6. Replace tops.
7. Whisk milk and eggs; pour around peppers.
8. Bake at 180C for 35-40 minutes.

Serving suggestions

• Serve with rice and potato.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions