I've been...

cooking!

Arequipa Rocoto Escabechado

Arequipa Rocoto Escabechado is a vibrant and spicy Peruvian dish, featuring rocoto peppers stuffed with beef, raisins, and spices, creating a flavorful blend. It is typically complemented with a boiled egg and slices of queso fresco.

Difficulty
Difficulty
Hard
Prep Time
Prep Time
60 min
Cost
Cost
Medium
Calories
400
Protein
20g
Sugar
5g
NEW

Arequipa Rocoto Escabechado

Arequipa Rocoto Escabechado is a traditional dish hailing from the beautiful region of Arequipa, Peru. Known for its vibrant colors and bold flavors, Rocoto Escabechado is a delightful way to experience Peruvian cuisine. This dish consists of stuffed rocoto peppers, which are not only a culinary icon of the region but also a wonderful testament to the richness of Arequipa's gastronomy.

Arequipa is famous for its diverse landscapes and rich culture, reflected in its cuisine. The use of rocoto peppers, a staple in Peruvian cooking, brings a unique heat and flavor profile to the dish. Rocoto is similar in heat to habanero peppers, albeit with a fruitier taste. This dish combines these peppers with a stuffing of beef, spices, and other ingredients, then pickled to create a wonderful blend of spicy and tangy flavors.

Ingredients

Preparation

Preparing the Rocoto Peppers

  1. Carefully slice the tops off the rocoto peppers and remove the seeds and veins. You may want to use gloves to prevent the capsaicin from irritating your skin.
  2. Boil water in a pot and blanch the peppers for 2 minutes. Remove and let them cool.

Preparing the Filling

  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the onion and garlic, sautéing until they are translucent.
  3. Add the ground beef and cook until browned.
  4. Stir in the cumin and oregano, and let it cook for another minute.
  5. Add the raisins, black olives, and hard-boiled eggs.
  6. Season with salt and pepper to taste.

Stuffing and Cooking the Rocoto

  1. Preheat your oven to 350°F (175°C).
  2. Stuff each rocoto pepper with the beef mixture, topping with queso fresco.
  3. Replace the tops of the peppers.
  4. In a separate pan, prepare the escabeche sauce by simmering white vinegar, sugar, and the bay leaf until the sugar dissolves.
  5. Place the stuffed peppers in a baking dish and pour hot escabeche sauce over them.
  6. Bake in the preheated oven for 30–40 minutes.

Cooking Time

Refer to your cooking timer to ensure each phase is thoroughly completed to perfection.

Serving Suggestions

This dish can be enjoyed warm, straight from the oven. Pair it with steamed rice or a simple fresh salad to balance the richness of the filling.

Enjoying Arequipa Rocoto Escabechado with a glass of crisp white wine or a refreshing homemade chicha morada (a traditional Peruvian purple corn drink) enhances the meal and brings out the flavors of this spicy and tangy delight.

Loading...

Reviews

Listen to the Podcast!

Still hungry? Check out more recipes below!