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Rocoto relleno

Name: Rocoto relleno
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: PE
Ingredients: 6 medium rocoto peppers (or red bell peppers for a mild version); 3 tbsp white vinegar, for blanching; 3 tbsp sugar, for blanching; 2 tbsp vegetable oil; 1 red onion, finely chopped; 3 garlic cloves, crushed; 2 tbsp aji panca paste; 1 tsp ground cumin; 500 g minced beef (or finely chopped beef); 40 g roasted peanuts, chopped; 30 g raisins; 6 black olives, chopped; 2 hard-boiled eggs, chopped; 1 tsp salt; 6 slices queso fresco or mozzarella; 250 ml whole milk; 2 eggs, for the custard; 6 L water, for blanching (about 2 L per round, 3 rounds); 1 pinch salt, for the custard

40m

Prépa

45m

Cuisson

Portions

Difficile

Difficulté

Piments rocotos farcis au bœuf épicé, cacahuètes, raisins secs et olives, gratinés au fromage.

#peruvian#arequipa#stuffed-peppers#beef#cheese#baked#spicy

Portions

6portions

Ingrédients

Nutrition

calories430

protein28g

carbs18g

fat28g

fiber4g

Par portion

Étapes

Prepare the rocotos

Cut a lid off the top of each rocoto and set the lids aside. Wearing gloves, scrape out all the seeds and white veins, since this is where most of the heat is.

6 rocoto peppers

✅ C'est prêt quand : peppers are hollow with no seeds or white veins left

Boil to tame the heat

Put the rocotos and lids in a pot with 2 liters of fresh cold water, 1 tablespoon of vinegar and 1 tablespoon of sugar. Bring to a boil, drain, then repeat two more times, each time using 2 liters of fresh water with 1 tablespoon each of vinegar and sugar (about 6 liters of water, 3 tablespoons of vinegar and 3 tablespoons of sugar in total).

6 rocoto peppers
3 tbsp vinegar
3 tbsp sugar
6 L water

✅ C'est prêt quand : peppers are slightly softened but still hold their shape

Cook the filling

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Stuff the rocotos

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Add the custard and bake

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Serve

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Prepare the rocotos

Cut a lid off the top of each rocoto and set the lids aside. Wearing gloves, scrape out all the seeds and white veins, since this is where most of the heat is.

6 rocoto peppers

✅ C'est prêt quand : peppers are hollow with no seeds or white veins left

Boil to tame the heat

6 rocoto peppers
3 tbsp vinegar
3 tbsp sugar
6 L water

✅ C'est prêt quand : peppers are slightly softened but still hold their shape

Cook the filling

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Stuff the rocotos

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Add the custard and bake

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Serve

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History & Culture

The Story Behind the Dish

📍 Arequipa📅 Colonial era🌶️ PE

Rocoto relleno is the pride of Arequipa, Peru's 'white city' in the southern Andes, and a star of its famous picanterías, traditional restaurants where cooks still grind spices on huge stone batanes.

The rocoto looks like a sweet red pepper but is fiercely hot; Arequipa cooks blanch it repeatedly in vinegar and sugar water to keep its fruity flavour while softening the heat.