🌶️ Rocoto Relleno

Name: Rocoto Relleno
Total time: 90 min
Yield: 4
Cuisine: Peru · Arequipa
Ingredients: 4 rocoto peppers; 400 g minced beef; 2 onions, chopped; 40 g raisins; 2 garlic cloves; 1 tsp cumin; 100 g cheese, sliced; 2 eggs; 1 tbsp oil; Salt

Origin: Peru · Arequipa

538kcal

per serving · 250 g

215kcal

per 100 g

28 gProtein11 g / 100 g

32 gFat13 g / 100 g

30 gCarbs12 g / 100 g

Rocoto relleno is Arequipa's famous stuffed pepper: fiery red rocoto peppers, blanched to tame the heat, filled with minced beef cooked with onion and raisins, then topped with cheese and an egg mixture and baked. It is savoury-sweet, spicy and rich, with melted cheese on top. It is traditionally served with a slice of potato cake.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

Not vegetarianbecause of: minced beef

Not veganbecause of: minced beef, cheese, egg

Contains dairybecause of: cheese

Not keto12 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Eggs ⚠ Milk

What it is made of

rocoto pepperminced beefonionraisinscheeseegg

Recipe

4 servings90 min

Ingredients

4 rocoto peppers
400 g minced beef
2 onions, chopped
40 g raisins
2 garlic cloves
1 tsp cumin
100 g cheese, sliced
2 eggs
1 tbsp oil
Salt

Method

Cut tops off the peppers and remove seeds and veins; blanch 3 times in fresh boiling water with salt and sugar to reduce the heat.
Fry the onion and garlic in the oil, add the beef and cumin and brown; stir in the raisins.
Fill the peppers with the beef mixture.
Top each with cheese and pour over the beaten eggs.
Bake at 180 °C for about 25 minutes.

How to make it lighter

Use lean minced beef to cut the fat noticeably.
Reduce the cheese to a thin slice per pepper — about 25 g.
Serve with salad instead of a large potato side.

History

Rocoto relleno is the signature dish of Arequipa in southern Peru and is a staple of the city's traditional picanterías. Its exact origins are not documented, but it is considered part of the region's culinary identity.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →