Rocoto Relleno

One of the most well known rocoto recipes is the rocoto relleno. This recipe hails from Arequipa Peru. I am Bolivian, not Peruvian so this recipe comes from a combination of recipes found on the internet. I tweaked the ingredients and quantities to make it easy.

Serving Size : 6 Preparation Time :1:00

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 each fresh Rocotos — washed
2 each eggs, hard-boiled — chopped
1 each white onion — chopped
2 each clove garlic — chopped
2 tablespoons aji Amarillo powder
1/2 pound lean ground beef
1 teaspoon ground oregano
2 tablespoons peanut butter, unsalted (natural peanut butter)
1 can evaporated milk
6 slices Monterey jack cheese
3 tablespoons vegetable oil

Cut open each rocoto and remove seeds and veins with spoon. Place in a small pot ull of water and put on medium heat. Add 1 tablespoon salt. Bring to just before oil and remove from heat. Allow to sit for 10 minutes and then pour off water.
Repeat 4 times alternating 1tbs surgar and 1 tbs salt in the water, this will remove lost of the heat or this dish will be too hot for most people. If you like it hot, do the aforementioned only one or two times.

Stuffing: Boil the eggs, allow to cool and chop. Saute in a large skillet with 3 tbs vegetable oil the chopped onion and garlic for about 5 minutes. Add the aji colorado and cook for about 5 more minutes on medium (you can substitute 2 fresh or dried aji
amarillo if you have some). Add the ground beef & oregano and cook for another 10. Add the peanut butter & eggs & salt/pepper to taste. Take off heat and set aside.

Stuff the rocotos and arrange in a baking dish. Pour about 2 tablespoons evaporated milk into each one, cover the opening with cheese and cap with the rocoto top. Pour any leftover suffing into the baking dish and a little of the milk also. Cook in the oven at 350 for about 40 min.

Serve with boiled potatoes. Arrange some of the extra stuffing on the plate and place a piece of cheese on top.