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February 14, 2023 5 min read

With the busy days, sometimes it's hard to find time to cook great meals, but eating the samethingday after day can be really boring and tiring.

That is why we want to bring you a tasty solution for this problem, an alternative for a delicious dish: a Peruvian recipe for filled red peppers.

With this Peruvian recipe, you can prepare a special mealin less than 1 hour. The Peruvian peppers used for the seasoning in this recipe will offer you a unique taste, really worth trying.

After all the Peruvian gastronomy is nowadays one of the best internationally thanks to the flavors they acquire with thesespecial chillies and peppers. The ingredients are perfect for a healthy meal that you will surely enjoy.

In Peru, the deep red of pepper is not only used for food decoration. In this country's cuisine, also symbolizes passion and heat — just what you would expect from an ingredient that can be found at high altitudes like those in Arequipa!

This city produces some pretty amazing dishes with flavors one will never forget Arroz chaufa (rice cooked slowly while encased by pieces of pork belly), fried eggs served on top or inside vegetables such as potatoes; chicharrones de Pollo al Horno bao which includes breaded chicken tossed into boiling oil before being dipped into salt-soaked beaten egg mixture then finally peanut sauce...

Framed by 3 towering volcanoes, the old city is filled with baroque buildings from the 17th century.


Alluding to grandiose visions of Spanish conquistadors who came searching for Inca jewels and gold while also leaving behind these stunning monuments built on the white volcanic stone that testify their complex histories-stolen treasure or people enslaved--with this side effect: witness ancient ruins sitting alongside stately churches in one single landmass often referred to as "The Land Of Royalty."

Ingredients (12 portions)

  • 12 fresh red peppers
  • 14 oz. of fresh cheese
  • 6 Potatoes (White potatoes are better for this recipe)
  • 4 Eggs
  • 1 cup of evaporated milk
  • 6 tablespoon of sugar
  • For the filling

  • 21 oz. of ground beef
  • 3.5 oz.  of toasted and ground peanuts
  • 7 oz.  of red onion
  • 100g of black seedless olive  
  • 3.5 oz. of raisins
  • 4 hard-boiled eggs
  • 2 tablespoon ofají panca paste
  • 2 teaspoon ofgarlic paste
  • 1 teaspoon of black pepper
  • ½ teaspoon of ground oregano
  • ¼ teaspoon of cumin
  • ¼ cup of vegetable oil
  • Salt to taste.


    1. Wash well the red peppers and cut the superior part or each one, approximately one finger of the upper part, leaving the tail. These cuts shall serve as the covers for the filled pepper.
    2. Take out the center and the seeds of the red peppers, carefully take off the veins of the walls of the peppers but take care not to go through the pepper walls, use a spoon to make this easier.
    3. Fill a pot with water, then add two tablespoons of sugar and place the red peppers and the covers in the water. Once the water starts boiling, take the peppers and the covers out. Replace the water used with fresh water and add again 2 tablespoons of sugar and repeat 3 times, this is for poaching them, so their mitigate their itching taste.
    4. After the third boiling, take out the red peppers and leave them in a bowl with cold water while we prepare the filling (that way, they keep their texture)
    5. Now, for the filling, place on a pan the vegetable oil and heat it up. Once it is warm enough, add the onion chopped into small cubes, the garlic paste and the cumin. Cook until the onion looks transparent (5 minutes approximately)
    6. Add the meat, the ají panca paste, the oregano, the grounded peanuts, the pepper and salt to taste. Mix everything well and let cook until there is not liquid left on the pan (10 minutes approximately)
    7. While this preparation is cooking, peel and boil the potatoes, then cut then in medium slices when they are soft enough. Cut the hard boiled eggs into small cubes too.
    8. When the meat is ready, add the raisins, the olives and the boiled eggs. Mix well and turn off the heat.
    9. With the filling ready we are almost ready, now you just need to feel your red peppers. Take them out of the cold water and fill them to the top, then add a slide of cheese at the top and cover then with the upper part.
    10. Oil an oven mold and then place the potatoes slices.
    11. Mix the 4 eggs with the evaporated milk, cover the potatoes slices. Add salt and pepper to the taste.
    12. Place the filled peppers over the potatoes slices. Then cover all with the mixture of milk and egg.
    13. Heat up the oven to 200ºC or 392ºF and bake the preparation for 15 minutes or until the cheese at the top of the peppers melts. Now they are ready to eat!



    What is Rocoto Relleno, and where does it come from?

    Rocoto Relleno is a traditional Peruvian dish with a rocoto pepper (or similar hot variety) stuffed with ground beef, hard-boiled egg, raisins, olives, and spices. The pepper is then battered and fried in oil before being served.

    It is commonly accompanied by white rice or potatoes. This dish is rooted in the indigenous Quechua people’s cooking traditions, but it has been adapted to suit different tastes. In some areas of Peru, the stuffing ingredients may vary slightly according to preference or what ingredients are available locally.

    The unique flavor of Rocoto Relleno comes from the combination of ingredients used for the stuffing and the smoky charring that results from frying it. It is a popular side dish, snack, or appetizer in Peru and other Latin American countries.

    How do you make the Rocoto Relleno sauce?

    To make the sauce for Rocoto Relleno, start by sautéing some chopped garlic and onion in a pan. Once softened, add in diced tomatoes and cook until they are soft. Then add tomato paste to give the sauce a thick consistency.

    For additional flavor, stir in some paprika, cumin, and oregano—finally, season with salt and pepper to taste. The sauce is ready to be served over your stuffed rocotos! Enjoy!

    How to stuff and cook the Rocoto pepper?

    To stuff the rocoto pepper, mix ground beef with hard-boiled eggs, raisins, olives, and spices. Then carefully slice off a portion of the top of the pepper and hollow out the inside to create a cavity for stuffing.

    Fill this cavity with your prepared beef mixture and press it down lightly. Once all peppers are stuffed, dip them in a batter made from egg and flour, then deep fry until golden brown. Serve hot along with rice or potatoes, and enjoy!

    Recipe variations?

    Rocoto Relleno is a versatile dishwith many variations. For example, beef stuffing can be replaced with seafood, vegetables, or cheese for a vegetarian option. The batter can also be made from beer, cornmeal, or mashed potato flakes.

    Other additions like diced red bell pepper and chopped cilantro can also be stirred into the sauce to give it extra flavor. There are no limits when it comes to customizing this delicious Peruvian dish!

    Who should avoid eating Rocoto Relleno?

    Due to the high spicy content of Rocoto Relleno, those who are sensitive to hot and spicy food should avoid eating it.

    Additionally, people with conditions such as GERD (Gastroesophageal Reflux Disease) or IBS (Irritable Bowel Syndrome) may find this dish uncomfortable due to its spice levels and richness. Be sure to consult your doctor before trying new dishes that could trigger digestive issues.