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Peruvian Rocoto Relleno Recipe with Chef Ranveer Brar
Rocoto relleno is the Peruvian variety of stuffed peppers, a dish popular in the city of Arequipa, a city in the Andes mountains located in the southern parts of Peru which is famous for its take on dishes derived originally from Spain. Since the sweet peppers used in Spain were not available in Peru, rocoto peppers were substituted, which were cooked in water and vinegar to remove as much spiciness as possible. Minced meat is placed inside the rocotos and is then topped with melted cheese, baked and served whole. Rocotos are capsicum pubescens which are at least ten times spicier than jalapeño when raw. This is considered one of the most famous dishes of Peru and served all over the world.
This dish takes a while to prepare. The dish is only mildly spicy and the stuffing inside the rocoto can include anything. The most popular stuffing is a beef-mix which contains beef, pork, onions, garlics, margarine (butter) cream and pecans. Putting a hard-boiled egg inside the rocoto is also very popular way to serve.
Rocoto Relleno
Slice off the top of each rocoto along
with the stalk and season with
salt and pepper
Heat olive oil in a pan, place the
peppers, cook till tender and remove
In the same pan sauté chopped garlic
and onions, add chicken mince, oregano,
peanut butter, aji amarillo chilli paste
and saute
Remove and cool the mixture
Add peanut butter, cheddar cheese,
cream cheese, salt and mix well
Stuff the peppers with chicken mixture
Grease a baking tray, place the stuffed
peppers, grate some cheese on
top with pepper lid
Bake at 180°C for 10 minutes
Garnish Roccotto Relleno with roasted
potato, lemon wedges, thin crispy
potato sticks and fresh herbs
Rocoto Relleno is ready to be served.

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