I made this last night to bring to our friend Lisa's 40th B-Day party and it was the hit of the fricken night. A lot of the drunks just thought they were stuffed bell peppers!! Ha ha!! I followed this recipe for the most part, but added maybe 2 tablespoons of Aji Armarillo paste half way through the cooking of the meat. It's one of those "this is to die for dishes" I wish I took pictures of it....
Oh, and use small Yukon potatoes boiled until soft and just shove the peppers in the the center of your potatoes, throw on some cheese & milk and bake....
Stuffed Rocotos
This recipe is a signature dish of Arequipa, a city spectacularly located in the Andes of southern Peru. Famous throughout the country, it has become a national dish, right behind ceviche and aji de gallina. The Peruvians typically accompany stuffed rocotos with beer, although a red wine is also appropriate. Note: This recipe requires advance preparation.
6 rocotos (large jalapenos may be used as a substitute) I used 15. Home grown
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1/2 pound ground beef
1/2 teaspoon ground cumin
1/4 cup pitted olives, chopped (I used pitted green olives)
1 teaspoon salt
2 teaspoons raisins
1 egg, lightly beaten
6 yellow potatoes, boiled and cut in half
1 cup grated mozzarella or Gruyere cheese
1/4 cup milk
Freshly ground black pepper to taste
One day prior to serving, cut the tops off the rocotos. The tops may be saved as a garnish. Remove all seeds and veins. Soak the rocotos for 24 hours in a bowl of water with 2 tablespoons salt, changing the water at least twice.
Heat the oil in a frying pan, add the onions and cook until tender. Add the garlic and fry for 2 minutes. Add the meat and cumin and fry until cooked. Add the olives, salt, raisins and the beaten egg.
Stuff the rocotos with this mixture.
In a glass baking dish, arrange the rocotos and potatoes. Add the milk and arrange the cheese atop the rocotos.
Bake at 400° F for 40 minutes.
Yield: Six servings as an appetizer
Heat Scale: Hot
Oh, and use small Yukon potatoes boiled until soft and just shove the peppers in the the center of your potatoes, throw on some cheese & milk and bake....
Stuffed Rocotos
This recipe is a signature dish of Arequipa, a city spectacularly located in the Andes of southern Peru. Famous throughout the country, it has become a national dish, right behind ceviche and aji de gallina. The Peruvians typically accompany stuffed rocotos with beer, although a red wine is also appropriate. Note: This recipe requires advance preparation.
6 rocotos (large jalapenos may be used as a substitute) I used 15. Home grown
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1/2 pound ground beef
1/2 teaspoon ground cumin
1/4 cup pitted olives, chopped (I used pitted green olives)
1 teaspoon salt
2 teaspoons raisins
1 egg, lightly beaten
6 yellow potatoes, boiled and cut in half
1 cup grated mozzarella or Gruyere cheese
1/4 cup milk
Freshly ground black pepper to taste
One day prior to serving, cut the tops off the rocotos. The tops may be saved as a garnish. Remove all seeds and veins. Soak the rocotos for 24 hours in a bowl of water with 2 tablespoons salt, changing the water at least twice.
Heat the oil in a frying pan, add the onions and cook until tender. Add the garlic and fry for 2 minutes. Add the meat and cumin and fry until cooked. Add the olives, salt, raisins and the beaten egg.
Stuff the rocotos with this mixture.
In a glass baking dish, arrange the rocotos and potatoes. Add the milk and arrange the cheese atop the rocotos.
Bake at 400° F for 40 minutes.
Yield: Six servings as an appetizer
Heat Scale: Hot
