Rocoto Relleno

Step by stepInstructions

1. Cut the tops off the rocoto peppers and carefully remove the seeds and veins (wear gloves!), keeping the stems intact.
2. Boil the peppers in salted water for 5 minutes to soften their heat, then drain and turn them upside down to dry.
3. Heat the oil in a skillet over medium heat and cook the onion for 5 minutes until soft, then add the garlic, aji panca, cumin, salt, and pepper and cook 1 minute.
4. Add the ground beef and cook for 8 minutes, breaking it up, until browned, then stir in the raisins, nuts, chopped eggs, and broth and simmer 5 minutes until thick.
5. Stuff the peppers generously with the filling and stand them upright in a small baking dish.
6. Whisk the milk with the beaten eggs and cheese, and pour the mixture over and around the peppers.
7. Bake at 375°F for 30 to 35 minutes until the custard is set and golden on top, then rest for 5 minutes before serving with rice or potatoes.