Easy Peruvian Rocoto Relleno

Ingredients

• 4 large rocoto peppers (or red bell peppers if unavailable)
• 400g beef mince
• 1 onion
• 3 garlic cloves
• 1 tbsp aji panca paste
• 1 tsp cumin
• 2 tbsp raisins
• 10 olives, chopped
• 1 boiled egg, chopped
• 100ml milk
• 200g cheese, sliced
• 3 tbsp oil
• Salt

Instructions

1. Halve peppers and remove seeds; boil 5 minutes (with rocoto, blanch in vinegar water to tame heat).
2. Brown mince with onion, garlic and spices.
3. Add raisins, olives, boiled egg.
4. Stuff peppers; top with cheese.
5. Bake at 180C for 25-30 minutes.
6. Whisk milk over the top in the last 10 minutes.

Serving suggestions

• Serve with 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