World Flavors Cookbook

Rocoto Relleno

A fiery Arequipeño specialty consisting of a stuffed rocoto chili pepper filled with seasoned ground beef, raisins, olives, and topped with melted cheese.

Cuisine: Peru

Ingredients

• 4 large rocoto peppers
• 300g ground beef
• 1/2 onion, finely chopped
• 2 hard-boiled eggs, chopped
• 1/4 cup raisins
• 4 black olives, pitted and chopped
• 100g mozzarella or queso fresco, sliced
• 1 cup milk mixed with 1 egg
• Cumin, salt, pepper, sugar
• Vinegar for boiling peppers

Instructions

1. Cut the tops off the rocotos, remove seeds and veins. Boil them twice in water with sugar and vinegar to reduce heat.
2. Sauté onion and garlic. Add beef and cook until browned. Stir in raisins, olives, and chopped eggs.
3. Stuff the rocotos with the beef mixture. Place a slice of cheese on top and replace the pepper lid.
4. Place in a baking dish. Pour the milk-egg mixture around the base.
5. Bake at 180°C for 30-40 minutes until cheese is golden.
6. Traditionally served with Pastel de Papa (potato gratin).