Rocoto Relleno

Ingredients

• 4 large rocoto chillies (or red bell peppers if substituting)
• 500g beef mince
• 1 onion, finely chopped
• 3 garlic cloves
• 1 tbsp ají panca paste
• 1 tsp cumin
• 1 tsp oregano
• 50g raisins
• 50g chopped peanuts
• 2 hard-boiled eggs, sliced
• 150g mozzarella or queso fresco
• 3 tbsp oil
• Salt

Instructions

1. Slice the tops off the chillies and remove seeds; if very hot, blanch in salted water 3 times to reduce heat.
2. Brown the mince with onion, garlic, ají panca and spices.
3. Stir in raisins and peanuts; cool.
4. Stuff each chilli with the mixture; tuck in egg slices.
5. Top with cheese and replace the chilli "lid".
6. Bake at 180C for 25-30 minutes until cheese melts.

Serving suggestions

• Serve with potato gratin on the side.

Storage & reheating

Keeps 2 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