Authentic Rocoto Relleno Recipe Arequipa, Peru

First, start with your rocoto peppers. Cut each rocoto lengthways, starting from the stem to the tip, then clean the inside by removing the seeds and veins with a spoon to ensure they're hollowed out.

To soften the spiciness of the rocotos, you'll need to blanch them. Begin by boiling water to which you've added the juice of one lime and lime skin.

Once boiling, add the rocotos and let them simmer for about five minutes. Drain the water and repeat this boiling process two or three more times. This repetitive boiling helps reduce the chili's spiciness.

In a skillet, heat some oil over a low flame. Add finely chopped onions and ground ají pepper. Gently sauté until the onions become translucent.

Next, introduce minced garlic, beef, and a bay leaf to the mix. Cook this over medium heat for a few minutes, allowing the meat to brown evenly.

Now, add diced carrots, peas, crushed peanuts, plump raisins, chopped parsley, and finely chopped hard-boiled egg. Stir this mixture thoroughly and season it to taste.

To make the batter, in a mixing bowl, beat egg whites into a snow. While beating the snow, gradually add the yolks. Then, while whisking, gradually add the flour, mixing until you achieve a smooth batter consistency. If needed, add some water. Don't forget to season it with a pinch of salt!

Now, back to your prepared rocotos. Fill each hollowed-out rocoto with the meat mixture.

Heat a deep pan or skillet with plenty of oil over high heat. Before frying, generously coat the cut part of each stuffed pepper with the batter. Then, fry each one until it's golden brown and crispy.

Remove them from the oil and drain any excess on paper towels.

It's best to serve these stuffed rocotos immediately while they're still warm.