Pimiento relleno
This is a less spicy version of the traditional Peruvian dish called rocoto relleno, made with a really hot Peruvian chilli.
Ingredients
- 2 tbsp ghee or oil
- 250 g beef mince
- 250 g pork mince
- 1 medium red onion finely diced
- 2 cloves garlic minced or grated
- 2 tbsp ají panca (Peruvian red chilli) paste (you can sub any chilli paste)
- 4 large capsicums
- 4 olives pitted
- 2 boiled eggs halved
- 8 slices sheep and/or goat haloumi cheese (about 240g)
Instructions
- Preheat oven to a moderate-high temperature (180-200°C).
- Heat the ghee or oil in a saucepan. Add meat and brown.
- Add onion, garlic and ají panca. Cook until meat is fully cooked and onions are soft.
- Cut the top off each capsicum and carefully remove the internal membranes and seeds.
- Fill each capsicum halfway with meat, add 1 olive, 1/2 boiled egg and cover with more meat.
- Top filling with 2 slices of cheese and cover with the capsicum "lid".
- Pop in the oven until the capsicum is soft but not soggy and the cheese has started melting. Serve with a green salad.