El Verdadero ROCOTO RELLENO ✔ (TRUCO: NO PICA!!😱)|Rocoto Relleno Arequipeño Receta 🔥

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork can be more affordable.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is often cheaper.

Start by boiling water in a pot.

Once boiling, add 1 egg and boil for 10 minutes.

Put on a mask and surgical gloves to handle the rocoto peppers safely.

Cut the tops off the rocoto peppers, making a large cut to remove the heart.

Carefully remove the inner veins and seeds of the rocoto to reduce spiciness.

Rub the inside of the rocoto with 1 tablespoon of brown sugar until it dissolves slightly.

Cut a lemon and squeeze the juice into the rocoto, rubbing it in as well.

Boil peas and diced carrots in water for about 5 minutes, then reserve without draining the water.

Chop 1/2 red onion and 1/2 yellow pepper into cubes.

Add the rocotos to boiling water upside down for 3 minutes, then remove them.

Prepare a new boiling water with 1 tablespoon of sugar and add the rocotos again, cooking for 3 to 5 minutes.

In a skillet, heat 3 tablespoons of vegetable oil and add the diced onion, stirring until it softens.

Add 1 teaspoon of garlic paste and stir.

Add the diced yellow pepper and stir until the onion changes color.

Incorporate 1 tablespoon of aji panca paste, 1 teaspoon of salt, 1/4 teaspoon of pepper, and 1/4 teaspoon of cumin, stirring well.

Add the ground meat and cook until browned, stirring to break it up.

Pour in 2 tablespoons of red wine and let it evaporate while stirring.

Add the cooked peas and carrots to the meat mixture and stir to combine.

Remove from heat and allow to cool slightly before stuffing the rocotos with the filling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens