Rocoto Relleno

This is a specialty dish from Peru they call "fire in your mouth." Lisbet, pictured top left, who is one of our Make a Miracle scholarship recipients shared this with us. She is graduated from Chef school and is studying business so she can own her own restaurant one day. If you like spicy food I dare you to try this one. It won't disappoint!

8 rocoto peppers (can substitute bell pepper or other)

1 lb ground beef

2 large onions, chopped

3 tomatoes, chopped (or large can diced tomatoes)

3 hard boiled eggs, chopped

2 Tlbs chopped peanuts

2 Tlbs raisins (I use golden)

2 Tlbs black olives, sliced

1 Tlbs salt

1 tsp pepper

1 tsp cumin

2 Tlbs fresh chopped parsley

8 thin slices queso fresco

Rocoto peppers are extremely spicy and hard to find in the states. You can sub any fresh pepper you want. I found frozen Rocotos in the Mexican grocery store which give you the authentic “fire in your mouth” feeling! Do not let them thaw all the way. Wearing gloves, take out of freezer for a few minutes until they thaw enough so you can cut the tops off (save). Scoop out the seeds & membranes in the middle. You can cut the pepper in half lengthwise if you want to fit more filling in them. Rinse quickly to get all seeds out, dry and return to the freezer immediately. If you are lucky enough to find fresh rocoto peppers, you clean them out and put in a pan with water and 1 Tlbs of salt or sugar. Bring them to a boil and discard the water 3 times. This helps take some of the spice out.

Meanwhile sauté onion in small amount of oil. When onions are soft, add beef, tomatoes, salt, pepper and cumin. Once meat is cooked through add the peanuts & raisins and stir for a few minutes. Add eggs, olives & parsley and mix well. Take off heat and cool slightly. Fill the rocotos with the mixture and place in a baking dish. Place a slice of cheese over each pepper, and put top of the rocoto back on. Bake at 350 degrees for 25 minutes or until bubbly and hot. Serve immediately.

(serves 4)

#RecipeFriday

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