Main course

Rocoto Relleno

A dish that features carefully blanched hot peppers filled with spiced beef, peanuts, raisins, and egg beneath a melted queso fresco cap.

What you’ll need

• rocoto peppers: 6 pcs
• ground beef: 600 g
• onion: 180 g
• peanuts: 70 g
• raisins: 60 g
• eggs: 2 pcs
• queso fresco: 250 g
• garlic: 15 g
• vegetable oil: 35 ml
• fine salt: 11 g
• ground cumin: 4 g
• black pepper: 3 g

How to make it

1. Wear food-safe gloves because rocoto juice can irritate skin and eyes. Cut off lid-shaped tops, scrape out the seeds and white ribs with a spoon, avoid touching your face, and wash the tools thoroughly afterward.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.