Rocoto Relleno Arequipa Style

In the Cusco area Rocoto Relleno is a very popular dish and should be since it is so delicious but is cooked a little differently. I will get a recipe for this version shortly.
In Arequipa it is made with chopped beef and baked as opposed to fried. This dish is also muy rico!!
This dish is also beautiful and a centerpiece ( I forgot to take pics .. sigh! ) until I cook them again.

6 rocotos make sure the stems are attached ( you could mix the colors )

2 tbsp. sugar - for water
3 tbsp. red vinegar -for water
1 tbsp. salt - for water
4 cups water

2 small onions chopped finely
2 tbsp. aji colorado paste
4 tbsp. raisins
queso fresco or fresh cheese
4 tbsp. peanuts unsalted crushed
3/4 lb. chopped (for filling) beef
2 tbsp. oil
pinch of white pepper
1/2 tbsp. salt
1/2 tbsp. oregano

batido
1/4 cup half and half or evaporated milk
2 eggs
2 tbsp. oil
salt and pepper to taste

Heat oven to 350 degrees
Use gloves or at least a plastic wrap to handle these hot peppers

Neatly cut the tops off the rocotos because you will use the tops again
with a small spoon with a serrated edge (if you have) scoop out all of the insides as cleanly as possible.

In a large pot place the water, sugar, vinegar, salt and rocotos including the tops and simmer for about 5 mins. then drain the water and repeat this process 2 more times.
this process helps to eliminate the hotness factor of the peppers. If you like incredibly spicy you may only simmer a couple of times.

After this process rinse rocotos in cold water and set aside.

In a saute pan place 2 tbsp. water and 2 tbsp. aji colorado and let it cook down

then add 2 tbsp. oil to the aji colorado and integrate it while stirring about 8 to 10 mins.
add onions
add the chopped beef and a pinch of white pepper, 1/2 tbsp. salt, oregano but do not mix.
remove pan from fire add the crushed peanuts and the raisins and mix well.

cut the cheese into thin pieces and wide enough to cover the tops of the rocotos.

fill the rocotos with the mixture and top with the cheese
then place the rocoto caps back over the cheese.
This looks really pretty.
The rocotos are placed into a small dish where they fit closely together.

In a bowl beat the 2 eggs, add the milk, salt and pepper and whisk together.
pour this mixture into base of dish with the rocoto rellenos.

bake for about 15 mins.

This is usually served with boiled potatoes.