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Rocoto Relleno
A classic Arequipa specialty, Rocoto Relleno features large, spicy rocoto peppers generously filled with a savory, spiced ground beef mixture, then baked to perfection with a creamy cheese topping.
đ§ Ingredienser
- 6 Rocoto peppers(Large, firm rocoto peppers. Handle with gloves if sensitive to heat.)
- 400 g Ground beef(80/20 lean to fat ratio is ideal for flavor.)
- 1 Yellow onion(Medium size, finely chopped.)
- 50 g Roasted peanuts(Unsalted, roughly chopped.)
- 30 g Raisins
- 200 g Queso fresco(Crumbled. If unavailable, a mild feta or ricotta salata can be substituted.)
- 2 Eggs(Large.)
- 100 ml Milk(Whole milk recommended for richness.)
- 2 tbsp Vegetable oil(For sautéing.)
- 2 cloves Garlic(Minced.)
- 1 tsp Cumin powder
- 0.5 tsp Oregano(Dried.)
- to taste Salt
- to taste Black pepper
đšâđł Instruktioner
- 1
Prepare the rocoto peppers: Wearing gloves, carefully slice off the tops of the rocoto peppers and reserve them as 'lids'. Gently scoop out the seeds and membranes, trying not to pierce the pepper walls. The seeds and membranes are the hottest part; remove as much as possible for a milder flavor. Place the hollowed peppers and their lids in a bowl, cover with cold water, and let them soak for at least 30 minutes to further reduce their heat. Drain thoroughly and pat dry.
â±ïž 10 minutes prep + 30 minutes soaking - 2
Make the filling: Heat vegetable oil in a large skillet over medium-high heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground beef to the skillet. Break it up with a spoon and cook until browned, draining off any excess fat. Stir in the cumin powder, oregano, salt, and pepper. Cook for 1-2 minutes more, allowing the spices to bloom. Remove from heat and stir in the chopped peanuts and raisins. Let the filling cool slightly.
â±ïž 20 minutes - 3
Stuff the peppers: Preheat your oven to 180°C (350°F). Carefully spoon the cooled beef filling into each prepared rocoto pepper, filling them generously but not overpacking. Place the reserved pepper 'lids' back on top.
â±ïž 15 minutes - 4
Prepare the egg wash and bake: In a small bowl, whisk together the eggs and milk until well combined. Place the stuffed peppers in a baking dish. Pour the egg-milk mixture evenly over the peppers, ensuring they are coated. Bake in the preheated oven for 45-50 minutes, or until the peppers are tender when pierced with a fork and the egg mixture is set and golden brown. The cheese should be melted and slightly browned.
â±ïž 45-50 minutes - 5
Serve: Let the Rocoto Relleno rest for a few minutes before serving. They are traditionally served with boiled potatoes or a simple salad.
â±ïž 5 minutes
đĄ Proffstips
- âHandle rocoto peppers with care. Wear gloves when seeding and membrane removal, and avoid touching your eyes.
- âSoaking the peppers in salted water can further reduce spiciness if desired.
- âFor a richer topping, you can add a layer of shredded cheese (like mozzarella or a Peruvian cheese blend) over the filling before adding the egg-milk mixture.
- âThis dish is a proud culinary emblem of Arequipa, Peru.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a seafood twist, replace the ground beef with cooked shrimp or a mixture of seafood.
- For a vegetarian option, use a filling of cooked quinoa, mushrooms, and vegetables seasoned similarly.
- Add a pinch of sugar to the filling to balance the heat of the peppers.