Rocoto Relleno

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 200°C. Cut the tops off the rocoto peppers and remove the seeds and white membranes carefully; these hold most of the heat. If you want to moderate the pungency further while keeping the characteristic flavor, wear gloves and scrape thoroughly without tearing the walls.

   2 large (about 300 g total) rocoto peppers
2. 2

   Bring the water, vinegar, and salt to a boil in a saucepan. Add the rocoto peppers and blanch for 8 minutes, until slightly softened but still holding their shape. Drain well and set upside down to dry briefly. This step tames bitterness and begins tenderizing the peppers for baking.

   2 large (about 300 g total) rocoto peppers1.5 litres water30 ml white vinegar8 g salt
3. 3

   Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Add the red onion and cook for 4 to 5 minutes until translucent and just beginning to color, then add the garlic and cook for 30 seconds more until fragrant.

   15 ml vegetable oil120 g red onion, finely diced2 cloves (10 g) garlic, minced
4. 4

   Add the ground beef and cook, breaking it up well, for 5 to 6 minutes until no longer pink and lightly browned. Stir in the tomato paste, cumin, oregano, salt, and black pepper; cook for 1 minute so the tomato paste darkens slightly and the spices bloom.

   250 g ground beef15 g tomato paste2 g ground cumin1 g dried oregano4 g salt1 g black pepper
5. 5

   Fold in the raisins, walnuts, black olives, and chopped hard-boiled egg. Cook for 1 to 2 minutes, just until evenly distributed and the filling looks cohesive rather than wet. Taste and adjust seasoning if needed. Remove from the heat.

   20 g raisins20 g walnuts, chopped20 g black olives, finely chopped1 large (50 g) hard-boiled egg, chopped
6. 6

   Stand the blanched rocotos upright in a small baking dish. Fill them generously with the beef mixture, pressing lightly so there are no large air pockets. Mound the grated cheese on top of each pepper.

   2 large (about 300 g total) rocoto peppers250 g ground beef120 g red onion, finely diced2 cloves (10 g) garlic, minced15 g tomato paste2 g ground cumin1 g dried oregano20 g raisins20 g walnuts, chopped20 g black olives, finely chopped1 large (50 g) hard-boiled egg, chopped80 g queso fresco or mild melting cheese, grated
7. 7

   Whisk the egg with the heavy cream and spoon it around and lightly over the stuffed peppers in the baking dish. Bake for 18 to 20 minutes, until the cheese is melted, the tops are lightly golden, and the peppers are fully tender when pierced with a knife.

   1 large (50 g) egg40 ml heavy cream
8. 8

   Rest for 5 minutes before serving so the filling settles and the cheese firms slightly. Serve hot straight from the dish.

Origin & History

Rocoto Relleno is one of the signature dishes of Arequipa in southern Peru, where the rocoto pepper is prized for its fruity heat and thick flesh. The stuffing reflects colonial-era influences, combining beef, olives, raisins, nuts, and egg in a sweet-savory profile common in festive Peruvian cooking.