This Peruvian dish may look very similar to stuffed red bell peppers, but don’t let it deceive you. Rocoto Relleno packs a spicy punch!
What Is Rocoto Relleno
Rocoto Relleno is the Peruvian version of stuffed peppers. But this traditional dish from Peru is not made with your run of the mill red peppers. But with native and iconic Peruvian rocoto peppers also known as rocotos peruanos. While they do look like smaller sized red bell peppers, rocoto peppers really bring the heat!
Although it’s most popular in Arequipa, people all over the world love this dish for the rocoto pepper’s spicy kick and savory flavors.
How To Make Rocoto Relleno
It takes some prep work, but overall it’s an easy dish to make. Want to learn about the different steps to make this spicy Peruvian pepper dish? Keep reading!
Preparing the Rocoto Peppers
Rocoto peppers are very spicy, about ten times as spicy as an average jalapeño. While the bravest may eat them without preparation, most people tend to try and quell the spiciness so that everyone can enjoy the dish. Scraping out the seeds and veins is a great start, but it’s not quite enough.
The easiest way to tame these fiery peppers is by boiling them three different times in a water and sugar mixture. Make sure to switch out the water solution between each round.
At first, that spiciness will fill the room, making it difficult to breathe. That’s okay, it’s a normal part of the process. Cover your nose with a cloth to keep the spicy steam from affecting you.
With each round of boiling, the air clears more and more. By the third time, you’ll have no trouble breathing again. This is how you know that the peppers are ready!
Cooking up the Rocoto Relleno Stuffing
The traditional Peruvian stuffing for these stuffed Rocoto peppers is by using chopped beef as the base. Feel free to substitute this with ground beef, or even chicken or shrimp. But if you’re going for traditional, chopped beef is the way to go.
Add some oil into a pan and throw the beef, Aji Panca paste, and a few bay leaves, letting it fry up. Once cooked, add in the rest of the ingredients, such as:
- Hardboiled eggs
- Dash of sugar
- Peruvian Black Olives, Aceitunas Botijas
- Salt and pepper
Feel free to experiment with what you like best!
After you’ve stuffed the peppers with this filling, its time to add some liquid. Whisk an egg and evaporated milk together, then pour a little bit into each pepper.
Once that’s done, whisk up a couple more eggs. Spoon a small amount of the whisked eggs on top of the pepper stuffing.
Place the cut-off tops back onto the peppers and bake! Since everything is already cooked, they take a small amount of time to finish up, about 20 minutes.
Serving the Rocoto Relleno Dish
Stuffed Rocoto peppers go well with some potato gratin. The creamy flavors meld well and help curb the heat of the Rocotos.
Another great pairing is your favorite Peruvian salad, to bring a bit of bright freshness to this savory meal.
Make Rocoto Relleno to Bring Excitement to Your Everyday Meals
When it comes to making meals every week, it’s easy to default back to the same things over and over again. But with the help of Rocoto Relleno, you’ll always have a dish that brings a bit of excitement no matter how many times you eat it.
That spicy kick gets addictive after a while, and soon you’ll start to crave those succulent flavors only this traditional Peruvian dish can provide.
And if you are craving to bring home some authentic Peruvian cuisine, visit our website and shop for imported Peruvian foods and drinks online!
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