Rocoto Relleno (Arequipa-Style Stuffed Peppers)
In short: Hot rocoto peppers stuffed with spiced beef, raisins, peanuts and olives, then baked under cheese and a milk and egg custard. It takes about 1 h 35 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 55 min
- Total
- 1 h 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 435 kcal
Rocoto relleno is the best-known dish of Arequipa, in the southern Andes. Rocoto peppers are very hot, so the cooks blanch them to calm the heat, then fill them with spiced beef, raisins, peanuts, olives and egg. They are baked under slices of fresh cheese and a milk and egg custard until golden. The sweet filling, creamy topping and fiery pepper make a balanced plate. Red bell peppers make a mild version.
Instructions
- Wearing gloves, cut the tops off the peppers and scoop out the seeds and white ribs. If using rocoto, blanch them in boiling water with the sugar and vinegar for 2 minutes. Drain and repeat twice more with fresh boiling water to tame the heat. Bell peppers need no blanching.
- Heat the oil and cook the onion for 6 minutes. Add the garlic, ají panca, cumin and oregano for 1 minute. Add the beef and cook for 8 minutes, breaking it up, until no pink remains and it reaches 71°C (160°F).
- Stir in the raisins, peanuts and olives, season with the salt and pepper, and let the filling cool. Fold in the chopped eggs.
- Heat the oven to 180°C (350°F). Fill the peppers and stand them upright in a baking dish that holds them snugly.
- Whisk the 2 eggs with the evaporated milk and salt. Pour the custard around the peppers and a little over the tops.
- Cover each pepper with a slice of cheese. Bake for 35 to 40 minutes, until the peppers are tender, the custard has set and the cheese is melted and golden.
- Rest for 5 minutes before serving with boiled potatoes or rice.
Tips
- Rocotos are very hot, so wear gloves and avoid touching your eyes. Blanching three times calms them. For a mild dish, use small red bell peppers and skip the blanching.
- Fill the peppers a day ahead and refrigerate them, then add the custard and cheese and bake just before serving.
Questions and answers
How hot is rocoto relleno?
The rocoto pepper is very hot, but blanching and the creamy topping soften it. Made with bell peppers, it is mild.
Where can I find rocoto peppers?
Latin American markets sell them fresh, frozen or jarred. They are also sold as manzano chilies. Red bell peppers are the easy substitute.
What do you serve with rocoto relleno?
Boiled or baked potatoes, often sliced and layered with cheese custard, or plain white rice.
How long does it take to make Rocoto Relleno (Arequipa-Style Stuffed Peppers)?
About 1 h 35 min in total: 40 min of preparation and 55 min of cooking.
How many calories are in Rocoto Relleno (Arequipa-Style Stuffed Peppers)?
About 435 kcal per serving, with 24 g of protein, 17 g of carbohydrates and 29 g of fat. These values are estimates.
Nutrition per serving
| Calories | 435 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 17 g |
| Fat | 29 g |
| Fiber | 3 g |
| Sugar | 12 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
