Charbroiled Rocoto Relleno

Background and History

The dish Rocoto Relleno originates from the beautiful region of Arequipa in Peru. Known for its delightful fusion of indigenous and European culinary techniques, Arequipa has produced this iconic dish as a symbol of its rich gastronomic history. The rocoto, a type of chili pepper known for its bold heat, was first cultivated by the ancient civilizations of the Andean region. When the Spanish arrived, they introduced ground meats and dairy products, which were eventually integrated into traditional dishes to create delicacies like the Rocoto Relleno.

Ingredients

• Rocoto peppers - 6 large
• Ground beef - 500g
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Tomato paste - 2 tablespoons
• Black olives - 50g, sliced
• Raisins - 50g
• Hard-boiled eggs - 2, chopped
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Parsley - Fresh, chopped for garnish
• Bread - 100g, soaked in milk
• Milk - For soaking bread
• Salt and pepper - To taste
• Queso fresco or feta cheese - 200g, crumbled
• Egg - 1, beaten

Preparation

Preparing the Rocoto Peppers

Begin by carefully slicing the tops off the rocoto peppers and removing the seeds and membranes. This is essential, as the seeds contain most of the heat. To further reduce the spice level, you can blanch the peppers in boiling water for a few minutes, repeating this process several times for a milder taste.

Making the Beef Filling

In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent. Stir in the garlic and cook until fragrant. Add the ground beef and cook until browned.

Incorporate the tomato paste, black olives, raisins, and chopped hard-boiled eggs. Season the mixture with cumin, paprika, salt, and pepper.

Combining Ingredients

Soak the bread in milk until it becomes soft. Squeeze out excess milk and break the bread into pieces. Stir it into the meat mixture to add moisture and structure.

Stuffing the Peppers

Preheat your grill or oven. Stuff each rocoto pepper with the meat mixture. Sprinkle a generous amount of queso fresco or feta cheese on top, and brush the edges with the beaten egg to help seal the tops back on the peppers.

Cooking the Rocoto Relleno

Place the stuffed peppers on a grill or in a preheated oven. For cooking time, aim for 25-30 minutes until the peppers are tender and the cheese is golden brown. Ensure the meat reaches a safe internal temperature by using a meat thermometer.

How to Enjoy

Serve the Rocoto Relleno hot, garnished with freshly chopped parsley. It pairs beautifully with white rice or a crisp salad. A glass of robust red wine such as Malbec or a cold local beer complements the rich flavors of the dish. Enjoy the flavors of Peru with every spicy, savory bite!