Rocoto Relleno
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The Tale of Rocoto Relleno
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Rocoto relleno, stuffed and baked hot peppers, is a signature dish of Arequipa in Peru's southern highlands, where the fiery rocoto chile thrives. Traditionally filled with beef, olives, and cheese and topped with a milk-cheese glaze, it's a centerpiece of Arequipa's historic picantería restaurant tradition, blending Andean and Spanish colonial cooking.
Ingredients
Scale:· 6 servings
- 6 rocoto peppers, tops cut off and seeded
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup raisins
- 1/2 cup chopped black olives
- 1 hard-boiled egg, chopped
- 1 cup evaporated milk
- 1 cup grated queso fresco
- 2 potatoes, boiled and sliced (for serving)
- Salt, pepper, and cumin, to taste
Instructions
- 1Parboil the rocoto peppers in salted water twice, changing the water, to mellow their heat; drain and set aside.
- 2Sauté onion and garlic until softened, then add ground beef and cook until browned.
- 3Stir in raisins, olives, chopped egg, cumin, salt, and pepper; cook 5 minutes.
- 4Stuff each rocoto pepper generously with the beef filling.
- 5Place stuffed peppers in a baking dish, top with evaporated milk and grated queso fresco.
- 6Bake at 375°F (190°C) for 20-25 minutes until the cheese is melted and golden.
- 7Serve each pepper with a slice of boiled potato.
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