Rocoto Relleno

Ingredients

Instructions

1. 1

   Preheat the oven to 200°C. Cut the tops off the rocoto peppers and remove the seeds and white membranes carefully; these hold most of the heat. If you want to moderate the pungency further while keeping the characteristic flavor, wear gloves and scrape thoroughly without tearing the walls.

2. 2

   Bring the water, vinegar, and salt to a boil in a saucepan. Add the rocoto peppers and blanch for 8 minutes, until slightly softened but still holding their shape. Drain well and set upside down to dry briefly. This step tames bitterness and begins tenderizing the peppers for baking.

3. 3

   Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Add the red onion and cook for 4 to 5 minutes until translucent and just beginning to color, then add the garlic and cook for 30 seconds more until fragrant.

4. 4

   Add the ground beef and cook, breaking it up well, for 5 to 6 minutes until no longer pink and lightly browned. Stir in the tomato paste, cumin, oregano, salt, and black pepper; cook for 1 minute so the tomato paste darkens slightly and the spices bloom.

5. 5

   Fold in the raisins, walnuts, black olives, and chopped hard-boiled egg. Cook for 1 to 2 minutes, just until evenly distributed and the filling looks cohesive rather than wet. Taste and adjust seasoning if needed. Remove from the heat.

6. 6

   Stand the blanched rocotos upright in a small baking dish. Fill them generously with the beef mixture, pressing lightly so there are no large air pockets. Mound the grated cheese on top of each pepper.

7. 7

   Whisk the egg with the heavy cream and spoon it around and lightly over the stuffed peppers in the baking dish. Bake for 18 to 20 minutes, until the cheese is melted, the tops are lightly golden, and the peppers are fully tender when pierced with a knife.

8. 8

   Rest for 5 minutes before serving so the filling settles and the cheese firms slightly. Serve hot straight from the dish.

Nutrition per serving

Notes

• •Rocotos are naturally very hot; removing all seeds and inner ribs and blanching them helps, but the dish should still retain a noticeable heat.
• •For a more traditional Arequipa-style presentation, serve with a small baked potato or a spoonful of pastel de papa, though that will make the meal less low-carb.
• •Choose squat, sturdy rocotos that can stand upright; if needed, trim a very thin slice from the base without cutting through.
• •Queso fresco is authentic in flavor, but a mildly melting cheese such as mozzarella can be blended in for a stretchier top.

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