Notes: this recipe requires the Peruvian Rocoto chilli
pepper, a kind of cross between a chilli and a small red bell
pepper, and Aji Panca paste. These can be purchased from Sol Andino
on-line and in person in London.
Serves 10 (one pepper each).
10 Rocoto peppers
3 tbsp sugar
500 gm beef, cut into 1 cm squares
5 tbsp Aji Panca paste
2 bay leaves
1 kg red onions, diced
0.25 tsp sugar
0.5 tsp dried oregano
5 black olives, pitted
5 eggs, two of which should be hard boiled and chopped
1 tbsp fresh parsley, chopped
2 tbsp raisins
400 gm tin unsweetened evaporated milk (yes, really)
oil for frying
salt, pepper and a little more sugar for seasoning
Pre-heat the oven to 180 C.
Carefully cut the top off each Rocoto pepper (keeping the
tops); spoon out and discard the seeds and ribs.
Put the peppers in a pan and cover with water, add 1 tbsp
of sugar and bring to the boil.
Discard the water and repeat step 3 a further TWO times,
i.e. THREE times in total; this will make the peppers bearable
Drain/cool the peppers and put them to one side.
Fry the beef on a high heat with the Aji Panca paste and
Add the sliced onions and fry for a few minutes.
Add the oregano, olives, hard-boiled eggs, parsley and
raisins and fry for a few minutes.
Season to taste and add 0.25 tsp sugar.
Place the Rocoto peppers together in an oven-proof dish so
that they are held upright.
Fill the Rocoto peppers with the mixture.
In a bowl, beat one egg with one can of unsweetened
evaporated milk plus salt and pepper to taste.
Pour this mixture into the peppers; letting it overflow is
Beat two eggs well and place a tablespoon of egg into each