I bought four rocoto peppers at the market and some rubber gloves to use while I cut and seeded them. They are very hot; don't rub your eyes! I had had the dish Rocotos Rellenos in the local restaurants and loved the spicy peppers, ground meat filling and cheesy sauce. Potatoes gratin provided a complement to the heat of the rocoto peppers.
After seeding and boiling the peppers, I stuffed them with the ground beef, onion and spice filling. I used a local "fresh cheese" for the topping. Boiled sliced potatoes provide a base and help keep the peppers standing. The sauce is milk, eggs and oil and it sets like a custard around the peppers and potatoes while the casserole cooks for 45 minutes in the oven.
The cheese melts into the meat mixture, the peppers topple over, and the custard holds the peppers and sliced potatoes together in a mild gratin.
The recipe I used needs work. I am thinking mozzarella would be a better cheese, and I would adjust the filling with herbs, red wine, and spices. Some restaurants add raisins to the meat mixture and add some olives. My recipe added chopped hard boiled eggs and peanuts. That makes it very high protein! Look up Rocotos Rellenos on the web for various recipes and try it out! These peppers are probably not available in the States, but try something spicy as a container for the meat mixture.
I bought four rocoto peppers at the market and some rubber gloves to use while I cut and seeded them. They are very hot; don't rub your eyes! I had had the dish Rocotos Rellenos in the local restaurants and loved the spicy peppers, ground meat filling and cheesy sauce. Potatoes gratin provided a complement to the heat of the rocoto peppers.
After seeding and boiling the peppers, I stuffed them with the ground beef, onion and spice filling. I used a local "fresh cheese" for the topping. Boiled sliced potatoes provide a base and help keep the peppers standing. The sauce is milk, eggs and oil and it sets like a custard around the peppers and potatoes while the casserole cooks for 45 minutes in the oven.
The cheese melts into the meat mixture, the peppers topple over, and the custard holds the peppers and sliced potatoes together in a mild gratin.
The recipe I used needs work. I am thinking mozzarella would be a better cheese, and I would adjust the filling with herbs, red wine, and spices. Some restaurants add raisins to the meat mixture and add some olives. My recipe added chopped hard boiled eggs and peanuts. That makes it very high protein! Look up Rocotos Rellenos on the web for various recipes and try it out! These peppers are probably not available in the States, but try something spicy as a container for the meat mixture.
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