Rocoto Relleno (Stuffed Rocoto Pepper)

🛒 Ingredients

• Rocoto Peppers 100 g · 25 kcal
• Ground Beef (lean) 80 g · 170 kcal
• Onion 30 g · 12 kcal
• Garlic 3 g · 4 kcal
• Vegetable Oil 5 g · 45 kcal
• Aji Panca Paste 5 g · 5 kcal
• Black Olives (pitted) 10 g · 15 kcal
• Raisins 5 g · 15 kcal
• Hard-boiled Egg (chopped) 15 g · 23 kcal
• Mozzarella Cheese (shredded) 30 g · 85 kcal
• Milk (whole) 30 g · 18 kcal
• Egg (large) 20 g · 30 kcal
• Red Wine Vinegar 10 g · 1 kcal
• Granulated Sugar 5 g · 20 kcal

👨‍🍳 Instructions

1. Carefully cut off the top of each rocoto pepper, remove seeds and veins to reduce spiciness, then boil them in water with a splash of vinegar and a teaspoon of sugar for 5 minutes; repeat this process 2-3 times, changing the water each time, then drain and set aside.
2. For the filling, heat oil in a pan, sauté diced onion and minced garlic until softened, then add ground beef and cook until browned, breaking it apart.
3. Stir in aji panca paste, cumin, oregano, chopped olives, raisins, and the chopped hard-boiled egg; season with salt and pepper, cook for a few more minutes, then remove from heat.
4. Preheat your oven to 180°C (350°F). Stuff each rocoto pepper generously with the meat filling.
5. Top each stuffed rocoto with a slice of mozzarella cheese. In a separate bowl, whisk together the egg and milk to create a rich sauce.
6. Place the stuffed rocotos in a baking dish, pour the egg and milk mixture over them, ensuring a good coating. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the peppers are tender.