Rocoto Relleno (Peruvian Stuffed Peppers)

Rocoto Relleno is a healthy appetizer that originates from Arequipa, the colonial-era capital of Peru. It is one of the most popular Peruvian foods.

The dish is made with rocoto peppers, a spicy and juicy South American pepper, which is filled with ground beef and cheese. It is very striking for its color and presentation, not to mention its very soft texture and delicious mixture of spicy and cheesy flavors.

Enjoy this classic rocoto relleno recipe!

Rocoto Relleno (Peruvian Stuffed Peppers)

Alejandra Moret

Rocoto Relleno is a spicy Peruvian dish featuring stuffed rocoto peppers, filled with ground beef, vegetables, and spices.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Appetizer

Cuisine Peruvian

Servings 6 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 6 rocoto peppers with the top cut open (reserve the tops)
• 6 potatoes boiled
• 2 cups ground beef
• 1/2 cup milk
• 1 onion
• 2 eggs hardboiled, chopped
• 2 olives
• 6 slices cheese fresh
• 1 tablespoon parsley chopped
• 1/4 teaspoon cumin
• 1/4 teaspoon oregano
• oil
• salt
• pepper

Instructions

 

• Finely chop the onion. Add 3 tablespoons of oil to a skillet and fry the onion until lightly browned. Season with cumin and a pinch of salt and mix in the ground meat, stirring while it browns.
• Season well with some oregano, salt and pepper to taste and continue cooking for 2-3 minutes longer until the flavours mix.
• Sprinkle the chopped parsley and mix into the dish, then add the olives and chopped eggs.
• Preheat the oven to 350° Fahrenheit (176 ℃)
• Fill the rocoto peppers with the mix we've just prepared and place them in a baking dish. and cover each with the lid that was removed. Use cocktail sticks to hold the rocotos in place.
• Fill the Rocotos with this preparation and place them in a baking dish, covering each one with the lid that was removed and hold it in place with a cocktail stick. Place in an oven preheated to 350° Fahrenheit (176 ℃).
• Bake for 10-15 minutes until the peppers have roasted.
• Take the dish out of the oven and place the 6 potatoes in between the peppers and top each potato with a slice of cheese.
• Sprinkle everything with milk and place back in the oven for another 15-20 minutes until everything is roasted and the cheese has turned golden brown.
• That's it. Enjoy!

Notes

Tried this recipe?Let us know how it was!

If you love Peruvian food, check out our article on the top 15 Peruvian foods and Peruvian desserts.

Photo credit: https://peru.info/

Alejandra Moret

Venezuelan Chef living in Peru. Lover of Latin American gastronomy. Founder of Raíz Food (@Raiz.Food). The best place in the world is a kitchen, there you can get real magic!