Rocoto Relleno

Ingredients

• 6 rocoto peppers, tops cut off and seeded
• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup raisins
• 1/2 cup chopped black olives
• 1 hard-boiled egg, chopped
• 1 cup evaporated milk
• 1 cup grated queso fresco
• 2 potatoes, boiled and sliced (for serving)
• Salt, pepper, and cumin, to taste

Instructions

1. 1Parboil the rocoto peppers in salted water twice, changing the water, to mellow their heat; drain and set aside.
2. 2Sauté onion and garlic until softened, then add ground beef and cook until browned.
3. 3Stir in raisins, olives, chopped egg, cumin, salt, and pepper; cook 5 minutes.
4. 4Stuff each rocoto pepper generously with the beef filling.
5. 5Place stuffed peppers in a baking dish, top with evaporated milk and grated queso fresco.
6. 6Bake at 375°F (190°C) for 20-25 minutes until the cheese is melted and golden.
7. 7Serve each pepper with a slice of boiled potato.

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