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Rocoto Relleno, a dish synonymous with the culinary richness of Peru, offers an enticing blend of bold flavours and vibrant presentation. Hailing from the southern city of Arequipa, this stuffed pepper dish has become a beloved staple across the country, celebrated for its unique combination of spiciness and heartiness.
Whether served at festive gatherings or enjoyed in local restaurants, Rocoto Relleno is a shining example of Peru’s inventive use of native ingredients and its deep rooted love for bold, layered flavours.
What Is Rocoto Relleno?
Rocoto Relleno is Peru’s take on stuffed peppers, but don’t mistake it for the milder bell pepper varieties found elsewhere. The star of this dish is the rocoto, a native Peruvian chili that resembles a small red bell pepper but packs a spicy punch. These peppers are carefully hollowed out, boiled to temper their heat slightly, and then stuffed with a flavourful mixture of ground meat, onions, olives, and hardboiled eggs.
The peppers are topped with a layer of creamy, melted cheese and baked until golden and aromatic. Rocoto Relleno is traditionally served alongside pastel de papa, a layered potato and cheese gratin, which provides a cooling counterbalance to the heat of the stuffed pepper. Together, they create a harmonious and satisfying dish that highlights the complexity of Peruvian flavours.
Ingredients and Taste
The key ingredient, rocoto, is what sets this dish apart. Known for its intense heat and slightly fruity flavour, the rocoto pepper adds a distinctive kick that is central to the dish’s identity. The stuffing typically consists of a savoury mixture of finely ground beef or pork, sautéed with onions, garlic, and a medley of spices. Additions like raisins, black olives, and chopped hardboiled eggs introduce sweet and salty notes that balance the spice of the rocoto.
A generous topping of grated cheese, often a mild Andean variety, creates a creamy, slightly smoky crust as it bakes, perfectly complementing the fiery stuffing. The accompanying pastel de papa, made with thinly sliced potatoes layered with milk and cheese, acts as a rich and velvety partner, softening the dish’s heat while adding its own comforting texture.
The resulting flavour profile is bold and complex. Each bite delivers a dynamic blend of spiciness, savoury depth, and subtle sweetness, with the melted cheese providing a luscious finish. It’s a dish that engages the palate and leaves a lasting impression.
A Taste of History
Rocoto Relleno’s origins are deeply tied to Arequipa, often called the culinary capital of Peru. The rocoto pepper has been cultivated in the Andes for centuries, with records of its use dating back to pre-Columbian times. The dish itself reflects a fusion of indigenous ingredients and Spanish culinary techniques, introduced during the colonial period.
The method of stuffing and baking peppers likely evolved as a creative adaptation, combining Old World cooking methods with native Andean ingredients. Over time, Rocoto Relleno became a cherished symbol of Arequipa’s gastronomic identity, enjoyed in homes and restaurants alike.
Rocoto Relleno (Stuffed Spicy Peppers) Recipe
Serves: 4 people
Ingredients:
For the Peppers and Filling:
- 4 large rocoto peppers (or red bell peppers for milder heat)
- 300g ground beef
- 100g ground pork
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 50g raisins
- 50g black olives, chopped
- 50g queso fresco or feta cheese, crumbled
- 1 boiled egg, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
For the Topping:
- 200ml evaporated milk
- 2 eggs, lightly beaten
- 50g grated Parmesan cheese
For Serving:
- Fresh parsley, finely chopped
- White rice or a simple green salad
Directions
To begin, preheat your oven to 180°C (350°F). Carefully slice off the tops of the rocoto peppers, keeping them intact as "lids," and remove the seeds and membranes. For a less spicy version, boil the peppers in salted water for 5 minutes, then drain and rinse under cold water. This helps reduce their heat. Pat dry and set aside.
Heat olive oil in a large skillet over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant, about 2–3 minutes. Stir in the tomato paste, cumin, and smoked paprika, cooking for another minute to enhance their aroma.
Add the ground beef and pork to the skillet, breaking them up with a wooden spoon. Cook until browned and fully cooked, about 5–7 minutes. Stir in the raisins, chopped olives, and boiled egg. Season with salt and pepper, adjusting to taste. Remove the skillet from the heat and let the mixture cool slightly.
Once the filling has cooled slightly, mix in the crumbled queso fresco or feta cheese. This adds a creamy, slightly tangy flavour that balances the spicy peppers. Set the filling aside as you prepare the rocoto shells.
Stuff each prepared rocoto pepper generously with the meat filling, pressing down gently to ensure it is compact. Place the stuffed peppers upright in a greased baking dish and cover each with its "lid."
In a small bowl, whisk together the evaporated milk and beaten eggs. Pour this mixture over and around the stuffed peppers, ensuring they are partially submerged. Sprinkle grated Parmesan cheese over the tops of the peppers for a golden crust.
Bake the peppers in the preheated oven for 30–35 minutes, or until the tops are golden and the sauce is bubbling. Check periodically to avoid over browning; if needed, cover loosely with foil during the last 10 minutes.
Carefully remove the Rocoto Relleno from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley for a vibrant touch. Serve hot with steamed white rice or a simple green salad to balance the rich, spicy flavours. For an authentic Peruvian experience, pair with chicha morada (purple corn drink).
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