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Rocoto Relleno

Name: Rocoto Relleno
Cuisine: Peruvian
Ingredients: 6 large rocoto peppers; 1 lb ground beef; 1 cup onion, chopped; 1 cup tomato, chopped; 2 hard-boiled eggs, chopped; 1/2 cup green olives, sliced; 1/4 cup raisins; 1/2 cup milk; 1 cup shredded queso fresco or mozzarella cheese; 2 cloves garlic, minced; 2 tbsp vegetable oil; to taste salt and pepper

Rocoto Relleno is a traditional Peruvian dish featuring spicy rocoto peppers stuffed with a savory mixture of ground meat, vegetables, and spices, often topped with melted cheese. This hearty and flavorful dish is a hallmark of Arequipa cuisine, showcasing the blend of indigenous and Spanish culinary influences that define much of Peruvian gastronomy.

12 ingredients

spicysavorytangyumamislightly sweet

Culinary DNA Preview

Spanish60%

Indigenous40%

Ingredients

rocoto peppers
6 large
ground beef
1 lb
onion, chopped
1 cup
tomato, chopped
1 cup
hard-boiled eggs, chopped
2
green olives, sliced
1/2 cup
raisins
1/4 cup
milk
1/2 cup
queso fresco or mozzarella cheese
1 cup shredded
garlic, minced
2 cloves
vegetable oil
2 tbsp
salt and pepper
to taste

Method

Steps not available

Origin Story

Originating from the Arequipa region of Peru, Rocoto Relleno reflects the fusion of native Andean ingredients with Spanish colonial cooking techniques, embodying centuries of cultural exchange.

Culinary DNA

Ingredient ancestry breakdown

Spanish60%

ingredients (beef, cheese, olives) and cooking techniques (stuffing, baking)

Indigenous40%

ingredients (rocoto, tomato) and traditional pepper usage

Techniques

stuffing sautéing blanching baking

Stories about this dish

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