Rocoto Relleno

Ingredients

• •Rocoto peppers
• •Ground beef
• •Onion
• •Garlic
• •Raisins
• •Black olives
• •Hard-boiled egg
• •Queso fresco
• •Milk

Steps

1. 1Cut the tops off rocoto peppers and carefully scoop out the seeds and membranes, keeping the peppers whole.
2. 2Boil the hollowed peppers briefly in water with a little sugar and vinegar to soften them and tame some of their intense heat, then drain.
3. 3Sauté chopped onion and garlic until soft, then add ground beef and cook until browned.
4. 4Stir in chopped raisins and sliced black olives, along with a little cumin and paprika, and cook for a few more minutes until well combined.
5. 5Chop hard-boiled egg and fold it gently into the beef mixture off the heat.
6. 6Stuff each softened rocoto pepper generously with the beef filling, packing it down firmly.
7. 7Top each stuffed pepper with a slice of queso fresco and set them in a baking dish with a splash of milk poured around the base.
8. 8Bake in a hot oven for about twenty minutes, until the cheese on top melts and turns lightly golden.
9. 9Serve the stuffed peppers with a slice of baked potato gratin alongside, as is traditional in Arequipa.