Entree: Peru – Arequipa – Rocoto Relleno (Baked Arequipeño stuffed rocoto peppers filled with spiced meat, vegetables, olives and cheese)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 28 min

Additional 5 min

Total 1 hr

Ingredients

- 4 large rocoto peppers (if unavailable use very stout red chiles), approx. 6–8 oz (170–225 g) each
- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, finely chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced
- 1/2 cup (75 g) frozen peas
- 1/2 cup (60 g) diced carrot
- 1/4 cup (40 g) raisins
- 1/4 cup (35 g) pitted green olives, chopped
- 2 hard-boiled eggs, chopped, approx. 100 g total
- 1/3 cup (40 g) breadcrumbs
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) dried oregano
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) kosher salt, adjust to taste
- 2 tbsp (30 ml) evaporated milk or whole milk
- 4 oz (115 g) queso fresco or melting cheese, shredded
- 2 tbsp (30 g) butter
- 1 tbsp (15 ml) red wine vinegar or white vinegar
- 1/4 cup (60 ml) beef or chicken broth (optional, for a moister filling)
- Toothpicks for securing pepper tops (optional)

Instructions

1. Preheat oven to 375°F (190°C). Wearing gloves, slice the tops off the rocoto peppers and carefully remove seeds and membranes to reduce heat while preserving pepper shape. Reserve tops if desired.
2. Bring a pot of salted water to a boil and blanch the hollowed peppers 2 minutes; drain and set aside to cool. Blanching mellows the heat and firms the peppers.
3. Heat oil and butter in a skillet over medium heat. Add chopped onion and sauté until translucent, about 4–5 minutes. Add garlic and cook 30 seconds until fragrant.
4. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Stir in cumin, oregano, black pepper, and salt.
5. Add diced carrot and peas and cook 3–4 minutes until vegetables begin to soften. Stir in raisins, chopped olives, vinegar, breadcrumbs, and evaporated milk; add broth if using to loosen the mixture. Adjust seasoning.
6. Remove skillet from heat and fold in chopped hard-boiled eggs and half of the shredded cheese. Allow filling to cool slightly so it holds its shape when stuffed.
7. Stuff each blanched rocoto with the beef mixture, packing gently but not overflowing. Top each pepper with remaining shredded cheese and replace pepper tops if desired; secure with toothpicks.
8. Place stuffed peppers in a lightly oiled baking dish and bake 18–25 minutes until cheese is melted and tops are bubbling and browned. If you prefer a browned top, broil 1–2 minutes at the end—watch carefully.
9. Remove from oven, let rest 3–5 minutes, remove toothpicks, and serve hot with white rice or rustic bread.