Rocoto Relleno
Rocoto relleno is considered the signature dish of Arequipa, in southern Peru, where locals are known as "picantones" — lovers of spicy food — for their preference for rocoto, one of South America's spiciest peppers. The rocoto pepper is the only one in the Capsicum pubescens species, with distinctive black seeds and unusually thick walls, which makes it ideal for stuffing. The technique of boiling the pepper multiple times in water with milk to reduce its heat, without losing its spicy character entirely, is considered essential and requires experience — too much boiling defeats the dish's purpose, too little makes it impossible for most guests to eat. The sweet-savory combination of the filling, with raisins and olives alongside the meat, reflects Spanish colonial culinary influences on Arequipa's cuisine.
Andean rocoto
Rocoto, a round chili with thick walls and intense heat, is cleaned of seeds to moderate the spiciness.
Beef filling
Ground beef, sautéed with onion, garlic and raisins, forms the dense, flavorful filling.
Cheese cap
Each pepper bakes topped with cheese slices, which melt into a golden crust.
Served with pastel
Traditionally served with pastel de papa, a separately baked potato soufflé.
Ingredients 4 servings
- 8 rocoto peppers (or large round hot peppers, like a spicy bell pepper)
- 500g ground beef
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1/4 cup raisins
- 1/4 cup black olives, chopped
- 2 boiled eggs, chopped
- 1 tsp ground cumin
- Salt and pepper to taste
- 8 cheese slices
- 1/2 cup milk (for boiling the peppers)
- 2 tbsp oil
How to make it
- 1PREPARE THE PEPPERS: Cut off the top of each rocoto and keep it, then carefully remove the seeds and white membranes inside.
- 2BOIL THE PEPPERS: Boil the cleaned peppers in water with milk 5 minutes, then drain; repeat the process once more with fresh water and milk, to reduce the heat.
- 3SAUTÉ THE FILLING: Heat the oil, sauté the onion and garlic over medium heat 5-6 minutes, until soft.
- 4ADD THE MEAT: Add the ground beef, cooking and stirring until browned, breaking up any lumps.
- 5ADD THE REST: Add the raisins, olives, chopped boiled eggs, cumin, salt and pepper, mixing well.
- 6STUFF THE PEPPERS: Fill each boiled rocoto with the meat mixture, pressing gently.
- 7TOP WITH CHEESE: Place a cheese slice over each stuffed pepper, then cover with the top cut off earlier.
- 8Arrange the stuffed peppers in an oiled baking dish.
- 9BAKE: Bake at 180°C for 20-25 minutes, until the cheese melts and lightly browns.
- 10SERVE: Serve hot, ideally alongside pastel de papa or white rice.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
