Starters
Rocoto Relleno (Stuffed Rocoto Peppers)
Arequipa-style rocoto peppers stuffed with beef, peanuts and cheese, baked.
Gluten-free
Ingredients
- 4 large rocoto chilies
- 300 g ground beef
- 1 onion, chopped
- 2 garlic cloves
- 50 g toasted peanuts
- Raisins and olives
- 1 hard-boiled egg, chopped
- 100 g fresh cheese, sliced
- Cumin, salt, pepper and oil
Step-by-step
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- Cut off the tops of the rocotos, remove the veins and seeds; boil twice in water with sugar to remove the heat.
- Blend the onion and garlic 5 sec/speed 5 and sauté with oil 5 min/120°C/speed 1.
- Add the beef, cumin, salt and pepper; cook 10 min/100°C/reverse/spoon speed.
- Mix with the peanuts, raisins, olives and hard-boiled egg.
- Fill the rocotos, cover with cheese and put the tops back on.
- Bake at 180°C for about 20 minutes until gratinated.
Tips
- Boiling twice controls the rocoto's heat.
- Serve with baked potato pie.
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