*My version of this Peruvian delicacy of filled paprika with a cheesy top* #starters #main #seafood ### Introduction This dish is inspired on the different Rocoto Relleno dishes I've had in Peru. It is one of the most iconic dishes from Arequipa, Peru — a flavorful stuffed pepper traditionally made with spicy rocoto chiles, minced meat, and a savory blend of spices. While the original paprika called Rocotto, packs quite a punch, my version softens the heat to make it more approachable, using sweet paprika peppers and quinoa. Whether you’ve visited Arequipa or are just curious about Peruvian cuisine, this adaptation brings a taste of Peru into your kitchen, no plane ticket required. ### Ingredients for 4 - 5 people * 600 g minced meat (beef) * 1 white onion (diced) * 3 cloves of garlic (minced) * 100 grams of green olives (chopped) * 1/2 cup of cooked quinoa * 3 teaspoons of aji amarillo * 2 teaspoons of tomato paste * 3 teaspoons of paprika powder * 2 teaspoons of cumin powder * 20 g of parsley (chopped) * 5 big paprika * Mozzarella cheese (grated) * Salt & pepper to taste ### Instructions preparation of the meat filling 1. Cut all the onion, the garlic, the green olives and the parsley and put separate to start cooking. In a pan, on medium heat, add the onions and cook them till soft. For flavor add the chopped olives and then add the minced meat, brown the meat. 2. Season the meat with the tomato paste, aji amarillo, minced garlic, paprika powder, cumin powder and salt & pepper. The meat must be fully cooked before filling in the paprikas 3. Add the 1/2 cup of cooked quinoa and chopped parsley, mix well. > [!tip] > You could make this dish vegetarian by swapping the minced meat for more cooked quinoa! ### Instruction Cutting the pepper and cooking 1. Preheat the oven at 200 degrees Celsius 2. Cut the pepper at 2 cm from the top, all the way thru. Making a little lid of the top. Do this for all the peppers and save the tops of the pepper for decoration later. 3. Oil an oven dish and put the bottoms of the peppers in and start filling them with the "relleno". The minced meat-quinoa filling. Once fully filled, add the grated cheese and the tops of the paprika and put it in the preheated oven at 200 degrees Celsius. 4. Cook the paprikas for 30 minutes till blackened a bit, fully soft and the cheese has melted. ![[roco 2.jpg | 500]] Delicioso....Simply dushi!