Rocoto Relleno

Ingredients14

• rocoto peppers4
• ground beef400 g
• yellow onion1
• garlic2 cloves
• tomato1
• roasted peanuts50 g
• black olives40 g
• hard-boiled eggs2
• queso fresco150 g
• yellow potatoes600 g
• ground cumin1 tsp
• vegetable oil2 tbsp
• salt1 tsp
• milk500 ml

Method

1. Slice the tops off the rocotos, remove seeds and veins, and soak them in salted milk or water, changing the liquid once, then boil briefly and drain.
2. Boil the potatoes in salted water until tender, then keep warm.
3. Chop the onion, garlic, tomato, peanuts, olives, and eggs.
4. Heat the oil and sauté the onion and garlic until soft, then add the beef, tomato, cumin, and salt and cook until the meat browns.
5. Stir in the peanuts, olives, and chopped eggs and cook a few minutes more.
6. Stuff the rocotos with the filling, replace the tops or cover with sliced queso fresco, and bake at 180°C until the cheese melts and the peppers are tender.
7. Serve each rocoto with a boiled potato.