Rocoto Relleno

Name: Rocoto Relleno
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 4 large rocoto peppers; 300g ground beef; 1 onion, diced; 2 cloves garlic, minced; 2 tbsp ají panca paste; 50g raisins; 8 black olives, halved; 2 hard-boiled eggs, chopped; 1 tsp cumin; 100g queso fresco, sliced; 2 tbsp vegetable oil; Salt, pepper; Sugar and vinegar for soaking

Rocoto Relleno (roh-KOH-toh reh-YEH-noh)

Stuffed Rocoto Pepper

⏱ Prep Time 45 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 380 kcal

Fiery rocoto peppers stuffed with spiced ground beef, raisins, olives, and hard-boiled egg, topped with melted cheese and baked until bubbly.

Nutrition & Info

Protein 22.0g

Carbs 28.0g

Fat 20.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ dairy ⚠ eggs

Equipment Needed

baking dish skillet pot for blanching

Presentation Guide

Vessel: individual ceramic ramekin

Garnishes: melted cheese, parsley

Accompaniments: pastel de papa (potato gratin)

Ingredients

4 large rocoto peppers
300g ground beef
1 onion, diced
2 cloves garlic, minced
2 tbsp ají panca paste
50g raisins
8 black olives, halved
2 hard-boiled eggs, chopped
1 tsp cumin
100g queso fresco, sliced
2 tbsp vegetable oil
Salt, pepper
Sugar and vinegar for soaking

Instructions

1
Cut tops off rocotos, remove seeds and veins. Soak in water with sugar and vinegar overnight or boil 3 times, changing water each time to reduce heat.
2
Sauté onion and garlic in oil. Add ground beef, cook until browned. Stir in ají panca, cumin, raisins, olives, salt, and pepper.
3
Remove from heat, fold in chopped hard-boiled egg.
4
Stuff each rocoto with the beef mixture, top with queso fresco slices.
5
Place in a baking dish, pour a thin layer of beaten egg and milk around peppers.
6
Bake at 180°C (350°F) for 25-30 min until cheese is golden and bubbly.

💡

Did You Know?

Arequipeños say you can tell a true local by their ability to eat rocoto relleno without breaking a sweat — the rocoto is 10 times hotter than a jalapeño.

Chef's Notes

Equipment Tips

baking dish
skillet
pot for blanching

Garnishing

melted cheese, parsley

Accompaniments

pastel de papa (potato gratin)

The Story Behind Rocoto Relleno

Rocoto relleno is the crown jewel of Arequipa's cuisine, Peru's second city known as the "White City." The dish combines the scorching rocoto pepper native to the Andes with colonial Spanish stuffing techniques, creating a uniquely Peruvian celebration of heat and flavor.

🕐 Traditionally enjoyed lunch, festive meals 📜 Origins: Arequipa, colonial era

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