Rocoto relleno

Rocoto relleno is a delectable Peruvian dish originating from Arequipa, a city renowned for its rich culinary traditions shaped by Spanish influences. This captivating dish features rocoto peppers, stuffed with a savory blend of minced meat, topped with melted cheese, and baked to perfection.

Rocoto peppers, a variety of Capsicum pubescens, are notably spicier than jalapeños. To mitigate their heat, the peppers are precooked in water and vinegar. They are then filled with a flavorful combination of beef and pork, sautéed onions, garlic, margarine, pecans, and occasionally a hard-boiled egg.

Preparing rocoto relleno is a labor of love. The meticulous process involves carefully stuffing the peppers, crowning them with cheese, baking them in a delectable tomato sauce, and serving them alongside baked potatoes or a fresh salad. The dish, while moderately spicy, is remarkably versatile, accommodating various fillings.

Essential ingredients for this dish include rocoto peppers, beef, pork, olive oil, tomato sauce, wine, cream, pecans, aji panca paste, potatoes, red onion, garlic, margarine, flour, and a variety of cheeses. The preparation starts with deseeding the peppers and cooking them to reduce their spiciness. The meat mixture is then seasoned and sautéed with tomato sauce and wine, resulting in a rich and flavorful stuffing.

Rocoto relleno is a cherished Peruvian dish, acclaimed globally for its unique flavors and the harmonious blend of its ingredients.