Rocoto Arequipeño

I had fun directing my girl to make this dish, we did not made it whit Rocotos ( we had none,) but if you find them use them with the same procedure. Hope everyone have fun making this one, my mom used to make them in tomatoes for me, because in those days I did not appreciate the hot spicy taste from the Rocotos.


1 large onion, small diced
2 tsp garlic
3 tsp Aji Panca Paste
1 lb grounded beef
2 tbsp tomato paste
Cumin, 1 tsp
Oregano, 1 tsp
Pepper, to taste
Salt, to taste
100 gr roasted ground peanuts
2 or 3 hard-boiled eggs
2 lb bag of sweet mini peppers or 12 Rocotos, or 12 medium size bell peppers
100 gr fresh cheese, shredded


If using Peppers, half them, seeded them, and make a slice on the outer flesh to help them sit flat. Arrange in sheet-pan, spray with oil and roast at 350* F for 10 to 15 minutes.
If using rocotos, blanch them to get rid of  some of the spicy-hot flavor.

1. Brown the onion, until is soft and translucent, aid yourself with water and don't allow onion to burn. In short words make the Sofrito
2. Add the garlic, Aji Colorado Paste.
3. Incorporate the beef and brown it, don't let chunks of meat form,
4. When cooked, add the tomato paste and oregano, cumin, pepper and salt, add some water to help the filling to not get dry. Taste and re-season and Turn it off.

5. While still warm, incorporate the peanuts and hard-boiled eggs (pass it threw an egg slicer in both ways)

6. Fill peppers with the meat mixture, and top them with shredded fresh cheese, and arrange them in a sheet pan.

7. Take them to a broiler until the cheese is melt and it looks gold on top.

8. Serve with White Long Grain Rice and Gold Potatoes. Drizzle with Rocoto Paste Sauce (Follow recipe for Huancayna Sauce, but interchange the aji Amarillo for the Rocoto). 


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