Rocoto Relleno Limeo

Introduction to Rocoto Relleno Limeo

Rocoto Relleno Limeo is a quintessential dish hailing from the rich culinary landscape of Peru. Known for its vibrant flavors and a perfect balance of spice and savory elements, this dish captures the essence of Peruvian cuisine. The rocoto pepper, which forms the base of this dish, is a staple in many traditional Peruvian meals. Recognized for its fiery heat and distinct flavor, the rocoto pepper is both revered and feared by those unaccustomed to its intensity.

The history of stuffing rocoto peppers traces back to colonial times, with influences from Spanish culinary practices. The rocoto, a native fruit, was adapted into local recipes, stuffed with a variety of fillings that highlighted the fusion of indigenous and European ingredients. Today, the dish stands as a celebration of Peruvian heritage and a favorite among locals and travelers alike, particularly in Lima, where it has been perfected over decades.

Ingredients for Rocoto Relleno Limeo

• Rocoto Peppers - 6 large
• Ground Beef - 500g
• Onion - 1 large, chopped
• Garlic - 2 cloves, minced
• Tomatoes - 2 large, diced
• Black Olives - 10, pitted and chopped
• Raisins - 50g
• Hard Boiled Eggs - 2, chopped
• Olive Oil - 2 tablespoons
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black Pepper - to taste
• Queso Fresco - 200g, sliced

Preparation of Rocoto Relleno Limeo

Preparing the Rocoto Peppers

Begin by carefully slicing the tops off the rocoto peppers and removing the seeds and veins. It's advisable to wear gloves during this process due to the rocoto pepper's intense heat. To tame their fiery nature, boil the peppers in water for about 10 minutes, repeating the process with fresh water if necessary. This not only reduces heat but also softens the peppers, preparing them to embrace the flavorful filling.

Preparing the Filling

Heat olive oil in a pan over medium heat. Add the onion and garlic, sautéing until fragrant and translucent. Introduce the ground beef to the pan, seasoning with cumin, paprika, salt, and black pepper. Cook until the beef is browned. Stir in the tomatoes, olives, and raisins. Simmer for about 10 minutes, allowing the flavors to meld together. Finally, incorporate the chopped hard boiled eggs into the mixture, folding gently to combine.

Stuffing and Baking the Rocoto Peppers

Stuffing the Peppers

Once the filling is ready, use a spoon to carefully stuff each softened rocoto pepper. Top each stuffed pepper with a slice of queso fresco, which will melt beautifully in the oven, adding a creamy texture to the spicy dish.

Baking and Presentation

Preheat your oven to 180°C (356°F). Place the stuffed peppers in a baking dish, ensuring they remain upright during the cooking timer. Bake for approximately 20 minutes, until the queso fresco is golden and bubbling, and the pepper skins are cooked through but not overly softened.

Enjoying Rocoto Relleno Limeo

Serve the rocoto relleno alongside a cool salad or white rice to balance the dish’s robust flavors. The gentle heat from the pepper paired with the savoriness of the beef and sweetness of raisins create a harmonious culinary experience. Accompany your meal with a glass of Peruvian wine or pisco sour to truly capture the essence of Peruvian dining.