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Stuffed Peruvian Rocoto
Prep 60min
Total2hr0min
Ingredients17
Servings8
Rocotos are Peruvian chili peppers from the Arequipa region. Don’t be fooled by their humble appearance, they’re very spicy! This recipe is tasty and, belive it or not, not as spicy as you would think. The key lies in preparing the rocotos quite well to soften their level of spiciness. I will show you a simple way to do it at home.
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Ingredients
8medium-sized rocotos
1/4cup + 1 tablespoon sugar
1/4cup vegetable oil
4tablespoons ají panca
1lb loin, finely chopped (or ground beef)
2bay leaves
1lb onion, finely sliced
Salt and pepper, to taste
2tablespoons peanuts, toasted and ground
1/2tablespoon dried oregano
8black olives, seeds removed
2hard-boiled eggs, chopped in chunks
1tablespoon parsley, chopped
2tablespoons black raisins
8slices queso fresco
3eggs
1can (12 oz) evaporated milk
Directions
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1
Slice off the top end of each rocoto, removing seeds and veins. Set the tops aside. Use gloves to protect your hands and make sure you don’t rub your fingers on your face.
2
Place the rocotos in a pot with cold water and 1 tablespoon of sugar. Boil. Once the water boils, turn the heat off and drain. Repeat 3 times, changing the water and adding sugar. Drain well and set aside.
3
Meanwhile, heat the oil in a saucepan over medium-high heat. Add the ají panca and fry. Fold in meat and bay leaves. Add onion, 1 tablespoon sugar, salt and pepper to taste. Mix well and turn heat off. Add peanuts, oregano, olives, hard-boiled eggs, parsley and raisings.
4
Pre-heat oven to 350°F.
5
Stuff rocotos with the meat preparation and set them in a square or rectangular mold. Top with cheese and put their tops on.
6
Beat the eggs with the evaporated milk, salt and pepper, and pour over the stuffed rocotos. Bake for 20 minutes.
7
Serve and enjoy!
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You can stuff rocotos with shrimp instead of meat.
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No nutrition information available for this recipe
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Rocotos are Peruvian chili peppers from the Arequipa region. Don’t be fooled by their humble appearance, they’re very spicy! This recipe is tasty and, belive it or not, not as spicy as you would think. The key lies in preparing the rocotos quite well to soften their level of spiciness. I will show you a simple way to do it at home.
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