Arequipa-style stuffed rocoto is a very popular Peruvian dish. The rocotos are filled with seasoned meat flavored with the typical Peruvian chili peppers, where aji panca cannot be missing.
It is a dish that has its roots in the Arequipa region, known for its rich culinary tradition. It is said that the original recipe arose from the combination of indigenous and Spanish influences, creating a unique fusion of flavors and cooking techniques.
Enjoy preparing this delicious recipe!
Arequipa-style Stuffed Rocoto
Ingredients
10 Rocotos peppers
50 grams of Sugar
2 Lemons
Oil
200 grams of Chopped onion
9 grams of Chopped garlic
30 grams of Ground aji panca
400 grams of Ground or chopped beef
1 pinch of Salt
5 grams of Oregano
50 grams of Toasted and ground peanuts
2 Hard-boiled eggs
250 grams of Paria cheese
2 Eggs
250 milliliters of Evaporated milk
125 milliliters of Water mixture
1 pinch of Pepper
Preparation
Step 1 : To prepare this dish, start by cutting off the tops of the rocotos and removing the seeds and veins with a teaspoon.
Step 2 : It is important to wash them very well inside and out, using gloves to protect your hands and avoiding touching your face or eyes.
Step 3 : Place the rocotos in a pot with boiling water, a tablespoon of sugar, and bring to a boil.
Step 4 : Once it boils, turn off the heat and drain the rocotos.
Step 5 : Repeat this process 3 times, changing the water and adding sugar each time.
Step 6 : Then, thoroughly drain the rocotos and set aside.
Step 7 : In another skillet, heat oil over medium heat and fry the ground aji panca.
Step 8 : Next, add the ground meat along with the bay leaves and onion.
Step 9 : Meanwhile, heat oil in another skillet over medium-high heat, add the aji panca and fry.
Step 10 : Then, incorporate the chopped meat, bay leaves, onion, a teaspoon of sugar, salt to taste, mix well, and turn off the heat.
Step 11 : Add the peanuts, oregano, olives, hard-boiled eggs, parsley, and raisins.
Step 12 : Season with salt and pepper, mix, and stuff the rocotos with this filling.
Step 13 : Meanwhile, beat the eggs with evaporated milk, salt, and pepper, and pour over the stuffed rocotos.
Step 14 : Finally, bake for 45 minutes at 175°C.
Preparation (simple version)
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