Rocoto Relleno

The rocoto relleno is a traditional Peruvian dish that originates from the region of Arequipa. Known for its bold flavors and spicy kick, this dish is a staple in Peruvian cuisine and showcases the country's diverse culinary heritage. The dish typically consists of hot rocoto peppers stuffed with a savory filling of meat, cheese, and spices, then baked to perfection. Rocoto relleno is often accompanied by potatoes and is a favorite at family gatherings and festive occasions.

Ingredients

• Rocoto peppers (6 large)
• Ground beef (500 grams)
• Onion (1 large, finely chopped)
• Garlic (2 cloves, minced)
• Olive oil (2 tablespoons)
• White bread (2 slices, crusts removed)
• Milk (1/4 cup)
• Eggs (2)
• Black olives (a handful, chopped)
• Parmesan cheese (100 grams, grated)
• Roasted peanuts (1/4 cup, chopped)
• Sugar (1 teaspoon)
• Salt and pepper to taste
• Potatoes (6 medium, boiled and peeled)

Preparation of the Rocoto

Start by washing the rocoto peppers thoroughly. Carefully slice off the top of each pepper and remove the seeds and membranes inside, which contain most of the heat. To further reduce the spice level, boil the peppers in salted water for 10-15 minutes and then soak them in a sugar solution (made with 1 liter of water and 1 teaspoon of sugar) for a few hours.

Filling Preparation

1. In a skillet, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
3. Add the ground beef and cook until browned.
4. Meanwhile, soak the bread in milk and then mix it into the beef along with the chopped olives, grated cheese, and chopped peanuts.
5. Season with salt and pepper to taste.
6. Once the filling is ready, let it cool slightly before filling the rocoto peppers.

Assembling the Rocoto Relleno

1. Preheat your oven to 180°C (350°F).
2. Stuff each rocoto pepper with the beef filling.
3. Place the tops back on the peppers and secure them with toothpicks if necessary.
4. In a baking dish, arrange the filled peppers and add the boiled potatoes around them.
5. Beat the eggs with a pinch of salt and pour over the peppers.
6. Bake in the oven for about 30-35 minutes, or until the eggs are set and the tops of the peppers are slightly charred.

Serving Suggestions

Rocoto relleno is best enjoyed hot, straight from the oven, accompanied by the cooked potatoes. To enhance your dining experience, consider pairing the dish with a light salad on the side, or a glass of chilled white wine to balance the spiciness of the rocoto peppers. Remember to link to any cooking timer you use to manage cooking times effectively, ensuring perfectly cooked rocoto rellenos every time.