August is the month of Arequipa and on the tables of all Peruvians this flagship dish of the Characatos. Filled with a stew made of minced meat, olivespeas and cheese, the stuffed hot pepper It has become an indispensable dish in this part of the region of the country.
It is usually accompanied by a delicious potato cake, although in some restaurants they offer it with noodle cake, so the choice depends on the establishment and each person.
Next we will teach you how to prepare this dish quickly and easily.
For its preparation we will need the following ingredients:
- 6 hot peppers
- 1/2 kg ground beef
- 1/2 cup of milk
- 1 onion
- 2 hard boiled eggs
- 2 olives
- 6 slices of fresh cheese
- 6 boiled potatoes
- 1 tbsp. chopped parsley
- 1/4 tsp. cumin
- 1/4 tsp. oregano
- oil, sugar, seasoning
- Salt and pepper
Cut a cap off the hot peppers, remove the veins and seeds trying not to break them, wash them and boil them twice (for 3 minutes) in salted water, changing it every time.
The third time boil it in water with sugar, then place them and let them drain well.
Chop the onion into small squares, fry it in three tablespoons of oil. When it begins to brown, add salt and pepper, mix and add the ground meat, stirring it with a wooden spatula.
Then fry for a few minutes until the ground meat changes color. Season with oregano, salt and pepper to taste, cook a few more minutes.
Later, add the chopped parsley, stir well and add the olives and chopped eggs. Mix and remove.
Fill the hot peppers with this preparation and place them in a baking dish, cover them with the lid that was removed, holding it with a toothpick.
Now, put on top of the peeled potatoes and a slice of cheese. Sprinkle with milk and cook in a moderate oven *for 15 to 20 minutes. Serve each rocoto with the accompaniment of your choice. And to enjoy!