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Rocoto Relleno

Name: Rocoto Relleno
Total time: 60 min
Yield: Serves 4
Cuisine: Peru
Ingredients: 4 Rocoto Peppers (or bell pepper + chili); 300g Ground Beef; 1 Onion; 2 Hard-boiled eggs; To taste Green olives; 100g Melting Cheese; 2 tbsp Vegetable Oil

Main Dish

⏱ 60 min

👥 Serves 4

Difficulty ⭐⭐

Fiery rocoto peppers stuffed with ground meat and baked with cheese — a specialty of Arequipa in southern Peru.

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📖 The Story Behind This Dish

Rocoto relleno is the signature regional dish of Arequipa in southern Peru. The very hot rocoto pepper is seeded and cored, stuffed with ground beef, onion, olives, and boiled egg, topped with cheese, and baked. Layered heat and savory filling make it a hearty dish, made with pride in Arequipa homes and regional restaurants.

🌆 Where it's eaten: At a picantería in Arequipa, travelers are startled by the look of the bright red rocoto relleno when it arrives.

🥕 Ingredients (serves 4)

Rocoto Peppers (or bell pepper + chili) 4
Ground Beef 300g
Onion 1
Hard-boiled eggs 2
Green olives To taste
Melting Cheese 100g
Vegetable Oil 2 tbsp

👩‍🍳 Instructions

Cut the tops off the rocotos and scoop out the seeds and ribs.
Blanch briefly to tame the heat.
Fry the onion and ground meat and mix in chopped boiled egg and olives for the filling.
Stuff the rocotos and top with cheese.
Bake in the oven for about 20 minutes.

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