Rocoto Relleno

Prepare the Peppers

Preheat the oven to 375°F (190°C).

Cut the tops off the rocoto peppers and remove the seeds and membranes carefully. If using bell peppers, cut the tops off and remove the seeds.

Blanch the peppers in boiling water for about 3-4 minutes, then transfer them to an ice bath to cool. Drain and set aside.

Prepare the Filling

Heat the vegetable oil in a large skillet over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Stir in the minced garlic and cook for another minute.

Add the ground beef and ground pork to the skillet. Cook until browned, breaking up the meat with a spoon.

Stir in the diced tomatoes, chopped olives, raisins, crumbled queso fresco, chopped cilantro, ground cumin, paprika, salt, and black pepper. Cook for another 5 minutes, until the mixture is well combined.

Stuff the Peppers

Stuff each pepper with the meat mixture, pressing down gently to pack the filling.

Place the stuffed peppers in a baking dish and pour the beef or chicken broth into the bottom of the dish.

Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the filling is cooked through.

Serve

Serve the Rocoto Relleno hot, with the cooking juices from the dish.