Rocoto Relleno Embrujado

History of Rocoto Relleno Embrujado

Rocoto Relleno is a traditional dish that hails from the vibrant cuisine of Peru, specifically the region of Arequipa. This dish is a perfect representation of the rich history and diverse cultural influences that have blended over centuries. The name "Embrujado," meaning "bewitched," suggests a magical twist on this classic recipe, adding an intriguing layer of mystery and flavor enhancement, appealing to those who seek a unique culinary adventure.

The rocoto, or rocoto pepper, is a staple in Peruvian gastronomy. Unlike its cousin, the bell pepper, it carries a punch of heat. Traditionally stuffed with a hearty filling, this pepper has been transformed into a beloved dish that graces tables on special occasions and family gatherings.

Ingredients

• Rocoto peppers - 6 large
• Ground beef - 1 lb
• Red onion - 1, finely chopped
• Garlic - 3 cloves, minced
• Black olives - 1/4 cup, chopped
• Raisins - 1/4 cup
• Cooked rice - 1 cup
• Cumin - 1 tsp
• Paprika - 1 tsp
• Oregano - 1 tsp
• Salt - to taste
• Black pepper - to taste
• Eggs - 4
• Cream - 1/2 cup
• Fresh cheese - 1/2 cup, grated
• Vegetable oil - 2 tbsp
• Milk - 1 cup

Preparation

Preparing the Rocoto Peppers

Begin by carefully slicing the tops off each rocoto pepper. Retain these as lids for later use. Remove the seeds and veins inside to reduce the heat. It's advisable to wear gloves during this process to protect your skin from the pepper's capsaicin.

Making the Filling

In a large pan, heat vegetable oil over medium heat. Add the onion and garlic, sautéing until fragrant and translucent.

Incorporate the ground beef, breaking it apart as it cooks. Allow it to brown before adding chopped black olives and raisins, stirring to mix the flavors.

Season the mixture with cumin, paprika, oregano, salt, and black pepper. Finally, fold in the cooked rice and mix thoroughly.

Stuffing the Peppers

Preheat your oven to 375°F (190°C). Stuff each prepared rocoto pepper with the filling mixture, ensuring it is packed tightly. Place the reserved pepper tops back on to serve as lids.

Creating the Egg and Cream Sauce

In a bowl, whisk together the eggs, cream, and milk. Pour this mixture over the stuffed peppers in the baking dish.

Sprinkle the fresh cheese generously over the top of the peppers.

The Cooking Process

Cover the baking dish with foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 15 minutes, allowing the cheese to brown and the sauce to reduce slightly. For best results, use a cooking timer to ensure perfect cooking.

How to Enjoy Rocoto Relleno Embrujado

Serve these exquisite peppers warm, accompanied by a fresh side salad or a portion of creamy mashed potatoes. The robust flavors and aromatic spices weave a symphony on your palate, making each bite an unforgettable experience. Pair with a crisp white wine or a refreshing pale ale to complement the dish's richness.