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Rocoto Relleno

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
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Peruvian
Servings 6 servings

Ingredients
 
 

  • 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

Rocoto Relleno
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