A classic from Arequipa, Peru, rocoto relleno is made by stuffing peppers, mellowed of some of their heat, with a filling of beef, olives and cheese, then baking them. The cheesy crust on top balances the richness of the filling.
Blanch the seeded peppers in boiling water for 5 minutes, change the water and blanch for another 5 minutes; this reduces the heat.
Soften the onion in olive oil, add the ground beef and cook until it changes colour. Stir in the tomato paste, cumin, salt and olives and cook for 5 more minutes.
Fill the peppers with the mixture, top with the grated kashar, and bake in a preheated 190°C oven for 30 minutes until golden on top.
If you do not blanch the peppers twice, changing the water, they stay too spicy. If the top browns too early in the oven, cover loosely with foil and continue baking. Allergens: contains milk and dairy (cheese).
Swapping the olives for capers gives the filling a sharper saltiness; in that case we recommend cutting back the salt by a pinch.
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