Rocoto Relleno Stuffed Spicy Peppers
An Arequipan showpiece: fiery rocoto peppers (or red bell peppers for a milder version) stuffed with a savory ground beef, raisin, and olive filling, then baked under a blanket of melted cheese. Plan ahead: the peppers need a 20-minute blanching soak to tame their heat.
Ingredients
- 4 large red bell peppers (or rocoto peppers if available), tops cut off, seeded
- 1 lb ground beef (80/20)
- 2 tbsp vegetable oil
- 1 cup yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 2 tbsp aji panca paste (or 1 tbsp ancho chili powder)
- 1 tsp ground cumin
- 1/4 cup raisins
- 16 black olives, sliced
- 2 hard-boiled eggs, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- 1/4 cup whole milk
- 1 cup shredded mozzarella or Monterey Jack cheese, shredded
Instructions
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1
Preheat oven to 375°F (190°C). Prepare 4 tops cut off, seeded large red bell peppers (or rocoto peppers if available): if using rocotos, blanch twice in boiling salted water 5 minutes each; skip blanching for bell peppers.
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2
Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Cook 1 cup finely diced yellow onion until soft, about 4 minutes. Add 4 cloves minced garlic cloves and 2 tbsp aji panca paste (or 1 tbsp ancho chili powder) and cook 1 minute. Add 1 lb ground beef (80/20) and brown completely until no pink remains and internal temperature reaches 160°F (71°C), about 6-8 minutes.
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3
Season with 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Stir in 1/4 cup raisins, 16 sliced black olives, and 2 chopped hard-boiled eggs. Remove from heat.
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4
Whisk 2 large eggs and 1/4 cup whole milk together in a bowl.
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5
Fill the peppers generously with beef mixture. Stand upright in a baking dish. Pour egg mixture around (not inside) the peppers to about 1/2 inch depth.
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6
Top each pepper with 1 cup shredded shredded mozzarella or Monterey Jack cheese. Bake until cheese is golden and peppers are tender, 25 to 30 minutes.
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7
Serve hot, spooning the set egg custard from the pan alongside.