Rocoto Relleno with a Twist

Ingredients

• 6 rocoto peppers 6 rocoto peppers
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 200g (7 oz) mozzarella cheese, grated 200g (7 oz) mozzarella cheese, grated
• Huancaina sauce, for serving Huancaina sauce, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 12g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Bring a large pot of water to a boil. Add the rocoto peppers and blanch them for 5 minutes to reduce their spiciness. Drain and set aside.
3. 3.
   In a skillet, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until translucent.
4. 4.
   Add the ground beef to the skillet and cook until browned. Drain any excess fat.
5. 5.
   Stir in the cumin powder, paprika, dried oregano, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld.
6. 6.
   Carefully remove the tops of the blanched rocoto peppers and scoop out the seeds and membranes.
7. 7.
   Stuff each pepper with the ground beef mixture and place them in a baking dish.
8. 8.
   Sprinkle the grated mozzarella cheese over the stuffed peppers.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden.
10. 10.
    Serve the Rocoto Relleno hot, accompanied by huancaina sauce.

Treat your ingredients with care...

• Rocoto peppers — Be cautious when handling rocoto peppers as they can be extremely spicy. Wear gloves and avoid touching your face or eyes. Blanching the peppers helps reduce their spiciness.
• Huancaina sauce — If you prefer a milder sauce, reduce the amount of aji amarillo (Peruvian yellow chili) used in the huancaina sauce recipe.

Tips & Tricks

• To make the dish spicier, you can add a small amount of aji panca paste or aji amarillo paste to the ground beef mixture.
• For a vegetarian version, substitute the ground beef with a mixture of cooked quinoa, vegetables, and spices.
• Serve the Rocoto Relleno with a side of Peruvian-style white rice for a complete meal.
• If you can't find rocoto peppers, you can use bell peppers as a milder alternative.
• Leftover Rocoto Relleno can be refrigerated and enjoyed the next day. Simply reheat in the oven until warmed through.

Serving advice

Serve the Rocoto Relleno as a main course, accompanied by a generous drizzle of huancaina sauce. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

Arrange the Rocoto Relleno on a platter, ensuring that the vibrant colors of the peppers and melted cheese are visible. Drizzle the huancaina sauce over the top and sprinkle with chopped cilantro for an appealing presentation.