Stuffed Rocoto or Chili Peppers

From Perú Delights.com, I share a fantastic recipe for Stuffed Rocoto or Chili Peppersw ith a side dish of Potatoes Au Gratin.

Rocoto relleno

Author: Blanca Chávez

Recipe type: Appetizer, Entree

Prep time:  1 hour

Cook time:  1 hour

Total time:  2 hours

Serves: 10

 

Ingredients

• 10 rocotos
• ½ cup sugar
• ⅓ cup vegetable oil
• 6 tablespoons aji panca paste
• 1 lb. sirloin tips, finely cut in small squares
• 2 bay leaves
• 2 lb. red onions, diced
• ¼ teaspoon sugar
• 2 tablespoons peanuts, toasted and ground
• ½ teaspoon dried oregano
• 5 black olives, seeded
• 2 hard-boiled eggs, chopped
• 1 tablespoon parsley leaves, chopped
• 2 tablespoons black raisins
• 3 eggs
• 1 can unsweetened evaporated milk
• Salt and pepper
• *
• 2 lb. waxy potatoes, boiled, peeled and thickly sliced
• 8 oz. queso fresco (fresh white cheese) in thick slices
• 1 teaspoon aniseed
• 1½ cups unsweetened evaporated milk
• 1 tablespoon butter
• 4 eggs
• Salt and pepper

Instructions

1. To tame the heat of the rocotos, cut the top of each one and using a spoon scrape the seeds and ribs from the inside. Be very careful, and it´s wise to use gloves to protect your hands, and wash them well when you finish. DO NOT touch your eyes!
2. Put the rocotos in a pan with water to cover, a tablespoon of sugar, bring to a boil, turn off the heat, discard the water. Add more fresh water and repeat this operation three times. Drain and cool the rocotos. Reserve.
3. Meanwhile, in a saucepan over high heat, warm the oil, add the aji panca paste, beef and bay leaves. When cooked, add the onion, ¼ teaspoon sugar, salt and pepper.
4. Add the peanuts, oregano, olives, hard-boiled eggs, parsley, raisins, salt and pepper.
5. Fill the rocotos with this mixture. Accommodate in a rectangular or square pyrex or baking pan.
6. In a bowl, beat one egg with one can of evaporated milk, salt and pepper, and pour over the rocotos.
7. Beat two eggs until very thick and put a tablespoon over each rocoto. Then cover with the reserved tops.
8. Bake for 15 minutes in a 350F oven. Serve with the potato gratin

potatoes au gratin

1. To make the potato gratin: Butter a baking pan or a pyrex, make one layer of potato slices, cover with queso fresco and a sprinkling of aniseed. Repeat three times.
2. In a bowl whip the four eggs until very thick, add evaporated milk, salt and pepper. Pour over the potatoes and cheese.
3. Bake in a 350F oven until golden and thick.