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Rocoto Relleno

Serves 4 to 6 Entree meat

Rocoto Relleno

Rocoto Relleno hails from the city of Arequipa, nestled in the southern highlands of Peru. It's a dish that graces the table during family gatherings and festive occasions, capturing the essence of home-cooked warmth and the rich culinary traditions of the region. Arequipa's version is renowned for its bold flavors and hearty ingredients, making it a beloved staple in Peruvian homes.

The stuffed rocoto peppers offer a harmonious balance of heat and savory richness, with tender ground beef and aji panca paste providing a smoky depth. The creamy queso fresco melds with the filling, while hard-boiled eggs and olives add texture and bursts of flavor. Each bite is a comforting blend of spice and smoothness, a true testament to the magic of Arequipa's home kitchens.

Ingredients

  • 4rocoto peppers — hollowed
  • 400 gground beef
  • 1onion — diced
  • 2hard-boiled eggs — quartered
  • 200 gqueso fresco
  • 1/2 cupmilk
  • 1 tbspaji panca paste
  • olives — to garnish
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the rocoto peppers. Carefully slice off the tops and remove the seeds and veins inside, using a small spoon. Be cautious, as rocoto peppers are quite spicy. Rinse them under cold water to remove any remaining seeds and set them aside to drain.
  2. In a large skillet, heat a generous amount of vegetable oil over medium-high heat. Add 400 g of ground beef to the skillet, breaking it apart with a wooden spoon. Season the meat with a pinch of fine sea salt and a tablespoon of aji panca paste, stirring to combine. Cook until the beef is browned and develops a deep color, which will enhance the flavor.
  3. Lower the heat to medium and add one finely chopped onion to the skillet. Stir the onion into the beef, allowing it to soften and become translucent. This process will take a few minutes and will add sweetness to the filling.
  4. Chop two hard-boiled eggs and a handful of olives, then add them to the beef mixture. Stir everything together, ensuring the eggs and olives are evenly distributed throughout the filling. Taste the mixture and adjust the seasoning with more salt and black pepper if needed.
  5. Preheat your oven to 180°C (350°F). Stuff each rocoto pepper with the beef mixture, pressing down gently to pack it tightly. Place the stuffed peppers upright in a baking dish.
  6. In a small bowl, crumble 200 g of queso fresco and mix with 1/2 cup of milk until you have a thick, creamy consistency. Spoon this mixture over the top of each stuffed pepper, covering the filling completely.
  7. Cover the baking dish with aluminum foil and place it in the preheated oven. Bake until the peppers are tender and the cheese on top is melted and slightly golden, which should take about 30 minutes. The peppers should be soft to the touch, indicating they are cooked through.
  8. Remove the dish from the oven and let it cool slightly before serving. Serve the Rocoto Relleno with rice, bread, or a fresh salad, allowing the flavors to shine and the dish to be enjoyed in a family-style setting.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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