Rocoto Relleno

• 4 pieces rocoto peppers
• 500 grams ground beef
• 1 cup chopped onion
• 2 cloves garlic
• 1 cup peas
• 1 cup black olives
• 1 cup cheese
• 2 tablespoons olive oil

Method

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Cut the tops off the rocoto peppers and remove the seeds carefully. Soak them in boiling water for about 10 minutes to reduce their spiciness, then drain.

3. 3

   In a skillet, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent.

4. 4

   Add the ground beef to the skillet and cook until browned. Stir in the peas and black olives, and cook for another 5 minutes.

5. 5

   Remove the skillet from heat and mix in half of the crumbled cheese. Fill each rocoto pepper with the beef mixture.

6. 6

   Place the stuffed rocoto peppers in a baking dish. Sprinkle the remaining cheese on top of each pepper.

7. 7

   Bake in the preheated oven for 25-30 minutes or until the cheese is golden and bubbly.

8. 8

   Remove from the oven and let cool for a few minutes before serving.