What the world actually cooks

Name a dish.

Name: Rocoto Relleno
Total time: 1 h 45 min
Yield: Serves 4
Cuisine: Peru (Arequipa)
Ingredients: 4 rocoto peppers; 400 g ground beef; 1 yellow onion; 2 cloves garlic; 1 tomato; 50 g roasted peanuts; 40 g black olives; 2 hard-boiled eggs; 150 g queso fresco; 600 g yellow potatoes; 1 tsp ground cumin; 2 tbsp vegetable oil; 1 tsp salt; 500 ml milk

Its ingredients rise out of the pile.

Try

Peru (Arequipa)1 h 45 minServes 4già cucinato

Rocoto Relleno

Ingredienti14

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

verduracarnefruttalatticini e uovaspezie e salsealtro

Preparazione

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.
Boil the potatoes in salted water until tender, then keep warm.
Chop the onion, garlic, tomato, peanuts, olives, and eggs.
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.
Stir in the peanuts, olives, and chopped eggs and cook a few minutes more.
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.
Serve each rocoto with a boiled potato.