📝 About This Recipe
Hailing from the volcanic city of Arequipa, Rocoto Relleno is a masterpiece of Peruvian Andean cuisine that balances intense heat with savory richness. These vibrant red peppers are meticulously deseeded to mellow their fire, then stuffed with a luxurious mixture of hand-cut beef, raisins, olives, and spices. Topped with a thick slice of salty queso fresco and bathed in a creamy milk-and-egg custard, the result is a decadent, melt-in-your-mouth experience that is both bold and comforting.
🥗 Ingredients
The Peppers
- 6 large Rocoto peppers (fresh, firm, and bright red)
- 3 tablespoons Sugar (for boiling to reduce heat)
- 2 tablespoons Vinegar (white or red wine vinegar)
The Savory Filling
- 1 lb Beef sirloin or tenderloin (finely hand-chopped, not ground)
- 1 large Red onion (finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Aji Panca paste (mild Peruvian red pepper paste)
- 1/4 cup Roasted peanuts (chopped)
- 2 tablespoons Black raisins (soaked in warm water)
- 6 pieces Botija olives (pitted and halved)
- 2 pieces Hard-boiled eggs (chopped)
- 1/2 teaspoon Ground cumin and dried oregano (each)
The Topping and Custard
- 6 thick slices Queso Fresco (or Monterey Jack as a substitute)
- 3/4 cup Evaporated milk (at room temperature)
- 2 large Eggs (beaten)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Prepare the peppers by wearing gloves. Cut off the tops (keep them as lids) and use a spoon to carefully remove all seeds and white membranes, which hold the heat.
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2
Place peppers and lids in a large pot of cold water with 1 tablespoon of sugar and 1 tablespoon of vinegar. Bring to a boil, then immediately drain. Repeat this process 2 more times with fresh water and sugar to significantly reduce the spiciness.
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3
After the final boil, shock the peppers in ice water to stop the cooking process. Drain well and set aside upside down on paper towels.
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4
In a large skillet over medium-high heat, sauté the diced red onion in a splash of oil until translucent. Add the minced garlic and Aji Panca paste, cooking for 3-4 minutes until fragrant.
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5
Add the hand-chopped beef to the skillet. Season with cumin, oregano, salt, and pepper. Brown the meat quickly—do not overcook it as it will continue cooking in the oven.
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6
Stir in the chopped peanuts, raisins, and halved olives. Remove from heat and gently fold in the chopped hard-boiled eggs. Let the mixture cool slightly.
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7
Preheat your oven to 375°F (190°C). Lightly grease a baking dish that fits the peppers snugly.
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8
Generously stuff each rocoto with the beef mixture, pressing down gently to ensure they are full.
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9
Place a thick slice of queso fresco over the filling of each pepper, then place the 'lid' (the pepper top) back on.
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10
In a small bowl, whisk together the evaporated milk and the 2 beaten eggs with a pinch of salt. Pour this mixture into the bottom of the baking dish around the peppers.
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11
Bake for 25-30 minutes until the peppers are tender, the cheese is melted and bubbling, and the milk custard has set.
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12
Remove from the oven and let rest for 5 minutes. Serve warm, spooning some of the custard sauce from the bottom of the dish over the peppers.
💡 Chef's Tips
Always wear gloves when cleaning rocotos; the oils can cause severe skin irritation. If you cannot find fresh rocotos, look for them frozen or jarred in Latin markets, or substitute with large red bell peppers for a mild version. Hand-chopping the beef rather than using ground beef provides the authentic texture that defines a true Arequipeñan rocoto. The sugar-water boiling steps are essential—skipping them will result in a dish that is painfully spicy for most people. Ensure the peppers are packed tightly in the baking dish so they don't tip over during the baking process.
🍽️ Serving Suggestions
Serve traditionally with Pastel de Papa (Peruvian scalloped potato cake). Pair with a crisp, cold glass of Chicha Morada (purple corn drink) to balance the heat. A side of fresh Salsa Criolla (marinated red onions) adds a bright acidity to the rich filling. For an adult beverage, an ice-cold Cusqueña lager or a Pisco Sour is the perfect companion. Serve as a hearty starter before a lighter main course or as a standalone lunch.