Rocoto Relleno Arequipeño

Background and History

Rocoto Relleno is a traditional dish originating from Arequipa, a city in the southern region of Peru. This vibrant dish showcases the rocoto, a spicy red pepper native to the Peruvian Andes, which is known for its fiery heat and unique flavor. The dish was influenced by the Spanish colonists in the 16th century, who adapted the local ingredients into a recipe reminiscent of stuffed peppers from the Iberian Peninsula. Over time, Rocoto Relleno has become a staple in Arequipa's culinary repertoire, celebrated for its complex interplay of spicy, savory, and slightly sweet flavors. Often paired with Papa a la Huancaína, another Peruvian classic, Rocoto Relleno represents the fusion of indigenous and colonial gastronomy that defines much of Peruvian cuisine today.

Ingredients

• 4 large rocoto peppers
• 500g ground beef
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 cup beef broth
• 1/2 cup raisins
• 1/2 cup black olives, pitted and chopped
• 2 hard boiled eggs, diced
• 250g queso fresco
• 2 large potatoes
• 1/2 cup milk
• Salt, to taste
• Black pepper, to taste

Preparation

Preparing the Rocotos

Begin by washing the rocoto peppers thoroughly. Carefully remove the tops and scoop out the seeds and membranes using a spoon. Minding the pepper’s heat, use gloves to prevent the capsaicin from irritating your skin. Boil the rocoto peppers in water for about 10 minutes to reduce their spiciness. Rinse in cold water and repeat this step two more times, then set aside.

Preparing the Filling

In a skillet over medium heat, add olive oil and sauté the onion and garlic until they are soft and translucent. Stir in the ground beef and brown it, breaking it into smaller pieces as it cooks. Season with cumin, paprika, oregano, salt, and black pepper. Add the beef broth and let it simmer for 10 minutes. Add the raisins, olives, and hard boiled eggs, stirring well to combine.

Stuffing the Rocotos

Preheat the oven to 180°C (356°F). Stuff each rocoto pepper with the cooked filling, packing it tightly. Top each stuffed pepper with a slice of queso fresco. Arrange the stuffed peppers in a baking dish.

Cooking Process

Baking the Stuffed Rocotos

Pour about 1/2 cup of milk around the peppers in the baking dish, then cover the dish with aluminum foil. Bake for approximately 30-40 minutes, or until the rocoto peppers are tender and the queso fresco is melted and slightly golden. Check a timer for precision on cooking duration: cooking timer.

Preparing the Potato Side

While the rocoto peppers are baking, peel the potatoes and boil them in salted water until tender. Serve them sliced alongside the Rocoto Relleno for a complete meal.

Enjoying Rocoto Relleno

Serve the Rocoto Relleno hot, alongside the boiled or baked potatoes. This dish pairs beautifully with a glass of chilled Pisco Sour, a cocktail synonymous with Peruvian cuisine. Enjoy the melding of tantalizing flavors and aromas that capture the essence of Arequipa's rich cultural and culinary heritage.