Peruvian
Rocoto relleno
A classic Arequipa dish of fiery rocoto peppers carefully blanched, filled with a savory beef, peanut, raisin, olive, and egg picadillo, then baked under queso fresco. It is served hot with potatoes and a light milk-and-egg custard from the baking dish.
Ingredients
- Large rocoto peppers2
- White vinegar3 tbsp
- Sugar2 tbsp
- Yellow potatoes, peeled and sliced thick2 medium
- Vegetable oil2 tbsp
- Red onion, finely chopped1 small
- Garlic, minced2 cloves
- Ají panca paste1 tbsp
- Ground beef225g
- Ground cumin1/2 tsp
- Dried oregano1/2 tsp
- Roasted peanuts, chopped2 tbsp
- Raisins2 tbsp
- Black olives, chopped4
- Hard-boiled egg, chopped1
- Queso fresco, sliced80g
- Evaporated milk1/2 cup
- Egg1
- Saltto taste
- Black pepperto taste
Method
- Cut the tops off the rocotos and reserve them as lids.
- Using a spoon, carefully remove all seeds and white veins from inside the rocotos.
- Bring a pot of water to a boil with 1 tablespoon vinegar, 1 tablespoon sugar, and a pinch of salt.
- Boil the rocotos and their lids for 5 minutes, then drain and discard the water.
- Repeat the boiling process two more times with fresh water, using the remaining vinegar and sugar in the second boil, then drain the rocotos well.
- Boil the potato slices in salted water until just tender, then drain and set aside.
- Heat the oil in a skillet over medium heat and cook the onion until soft and lightly golden.
- Add the garlic and ají panca paste and cook for 1 minute until fragrant.
- Add the ground beef, cumin, oregano, salt, and pepper, and cook until the beef is browned and the mixture is moist but not watery.
- Stir in the peanuts, raisins, olives, and chopped hard-boiled egg, then remove the filling from the heat.
- Heat the oven to 180°C.
- Arrange the potato slices in a small baking dish.
- Fill each rocoto generously with the beef mixture and place the stuffed rocotos on top of the potatoes.
- Cover each rocoto with slices of queso fresco and set the reserved lids slightly to the side or on top.
- Whisk the evaporated milk with the raw egg and a pinch of salt.
- Pour the milk-and-egg mixture around the rocotos over the potatoes.
- Bake for 20 to 25 minutes, until the cheese is melted, the custard is set, and the rocotos are hot.
- Serve one rocoto per plate with the baked potatoes and a spoonful of the custard from the dish.
Common questions
Can I substitute rocoto peppers if I can't find them?
Yes, but flavor and heat will change. Large red bell peppers with a little fresh hot pepper give a similar shape and milder result. If using habaneros or Scotch bonnets, reduce the number and blanch well to tame the heat.
How long does it take to prepare and cook rocoto relleno?
Plan on about 1 hour 15 minutes to 1 hour 45 minutes total. Most of the time goes to cleaning, blanching the rocotos three times, boiling potatoes, and making the meat filling before baking or assembling.
What are the most common mistakes when making rocoto relleno?
Leaving too many seeds or veins makes them overly hot. Skipping the repeated blanching leaves the peppers too pungent and firm. Also avoid a watery filling, or the peppers will become soggy and the potatoes won’t brown well.
How should I store leftovers, and can I freeze them?
Store cooled rocoto relleno in an airtight container in the refrigerator for up to 3 days. Freeze only if needed; texture softens after thawing. Reheat covered in the oven until hot through, then uncover briefly to refresh the top.
What should I serve with rocoto relleno?
Traditionally, serve it with thick slices of boiled potato and often a simple salad. It also pairs well with white rice if you want a fuller plate. Add the reserved pepper lid on top for presentation before serving.