Rocoto Rellenos (Stuffed Rocoto Chillies)

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Rocoto Rellenos (Stuffed Rocoto Chillies)

Rocoto Rellenos (Stuffed Rocoto Chillies) is a traditional Peruvian recipe for a classic dish of rocoto chillies stuffed with a blend of minced beef, bell peppers, eggs, peanuts and cheese that are baked with potatoes and served hot. The full recipe is presented here and I hope you enjoy this classic Peruvian version of: Stuffed Rocoto Chillies (Rocoto Rellenos).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+3 hours soaking)

Serves:

Rating:

Tags : Chilli Recipes Beef Recipes Vegetable Recipes Milk Recipes Cheese Recipes Baking Recipes Peru Recipes

Rocoto Rellenos (Stuffed Rocoto Chillies) a Classic Peruvian recipe for a dish of rocoto chillies stuffed with a blend of minced beef, bell peppers, eggs, peanuts and cheese that are baked with potatoes and served hot.

Ingredients:

8 rocoto chillies
400g minced (ground) beef
4 tbsp garlic, minced
2 tbsp red bell peppers, puréed to a sauce
1 onion, minced
2 hard-boiled eggs, chopped
2 fresh eggs
100g peanuts, lightly crushed
200g cheese, grated
8 boiled potatoes, diced
60ml evaporated milk
oil
6 tbsp parsley, chopped
ground cumin, to taste
sugar
salt and freshly-ground black pepper, to taste

Method:

Wash the rocotos, cut off the tops (reserve these) then remove the seeds and the membranes. Place in a large bowl of salted water and set aside to soak for at least 3 hours. During this time, change the water at least twice (this reduces the spiciness of the chillies).

For the filling, add the beef with the finely-chopped onion to a hot frying pan and cook, stirring frequently, until nicely browned. Stir in the garlic and red bell pepper sauce the season to taste with salt, black pepper, and ground cumin. Add a little sugar to sweeten then stir to combine and add the crushed peanuts and the chopped hard-boiled eggs. Use this mixture to stuff the rocotos.

In another bowl, mix together the grated cheese, raw eggs and the evaporated milk. Season to taste with salt and black pepper.

Arrange the hot peppers in an oven-proof dish and spoon over the cheese mixture. Sit the sliced-off rocoto tops on the cheese mixture.

Arrange the diced potatoes around the chillies and scatter over the parsley. Transfer to an oven pre-heated to 180°C and bake for about 40 minutes, or until the filling is hot, the chillies are soft and the cheese mixture is golden.

Serve hot.