Rocoto Relleno
Rocoto Relleno is the signature dish of Arequipa, Peru's second-largest city, known as the White City. The dish features rocoto peppers, which resemble bell peppers but carry an intense, searing heat that can catch the unprepared off guard. These fiery peppers are hollowed out and stuffed with a savory picadillo of ground beef, onions, garlic, olives, raisins, cumin, and hard-boiled egg, then topped with a thick slice of queso fresco and baked until bubbly and golden. The peppers are first boiled in water with sugar and vinegar to tame their heat slightly while preserving their firm texture. The result is a dish of bold contrasts: fiery pepper, savory meat, sweet raisins, and melting cheese, all baked together in a pool of custard-like egg mixture.
Ingredients
- 8 rocoto peppers, tops cut off and seeds removed carefully
- 500 g ground beef
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon aji panca paste
- 12 Botija olives, pitted and halved
- 50 g raisins
- 50 g roasted peanuts, roughly chopped
- 3 hard-boiled eggs, diced
- 200 g queso fresco, sliced into rounds
- 3 eggs, beaten
- 200 ml evaporated milk
- 2 tablespoons vegetable oil
- 2 tablespoons sugar
- 2 tablespoons white vinegar
- Salt and freshly ground black pepper to taste
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 380
- Protein
- 22 g
- Carbs
- 18 g
- Fat
- 24 g
