Peru · Peru

Rocoto Relleno (Peruvian Stuffed Peppers)

Name: Rocoto Relleno (Peruvian Stuffed Peppers)
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 4 servings
Cuisine: Peru
Ingredients: rocoto peppers 6 pieces; ground beef 400 g; peas 150 g; onion, chopped 120 g; garlic, minced 15 g; ají amarillo paste 40 g; crushed tomatoes 300 g; beef stock 400 ml; potatoes, cubed 400 g; olive oil 50 ml; fine salt 5 g

Rocoto peppers stuffed with beef and pea, baked in a pepper sauce.

105 minutes · 4 servings · Moderate

Rocoto relleno is where Andean chillies become dinner, with whole peppers stuffed with beef and peas and baked in their own sauce. The peppers are first softened in oil and vinegar so they do not stay harshly hot, and the sauce made from their own flesh is where the real flavour sits. The heat arrives at the end, after the beef and the sauce have already pleased you.

Ingredients

rocoto peppers6 pieces
ground beef400 g
peas150 g
onion, chopped120 g
garlic, minced15 g
ají amarillo paste40 g
crushed tomatoes300 g
beef stock400 ml
potatoes, cubed400 g
olive oil50 ml
fine salt5 g

Directions

1
Soak rocoto peppers in water 30 minutes; drain and remove seeds.
2
Fry onion and garlic 6 minutes; add beef, peas, aji paste and salt; cook 10 minutes.
3
Stuff the peppers with the meat mixture.
4
Simmer tomato, stock, potato and remaining aji paste 20 minutes.
5
Nestle peppers in the sauce; bake at 190C for 25 minutes.
peppers are tender and coated in sauce

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content