Rocoto Relleno Peruano con Pasta Rocoto La Latina

Peruvian Stuffed Rocoto with Rocoto Paste La Latina

🇵🇪 Arequipa-style Stuffed Rocoto Pepper: The Spicy Flavor of Peru

Rocoto Relleno is one of the most emblematic dishes of Arequipa, the White City of Peru. This delicious dish combines the spicy flavor of the rocoto pepper with a juicy filling of meat, raisins, olives, and spices, all topped with melted cheese and baked until golden brown. It is a true culinary treasure that represents Arequipa's culinary traditions.

🛒 BUY THE COMPLETE KIT

All the Peruvian ingredients you need in one kit

🛒 BUY STUFFED ROCOTO KIT - €17.79

📦 KIT INGREDIENTS (From our store)

  • 🌶️ Rocoto Pasta La Latina 225g - Main ingredient
  • 🧄 Sibarita Garlic 250g - Premium seasoning
  • 🍞 Sibarita Panquita Doypack 250g - To add color and flavor
  • 🌿 Ajinomoto 100g - Flavor Enhancer

🛒 ADDITIONAL INGREDIENTS (From the supermarket)

  • 🔴 4-6 large red bell peppers (as a replacement for fresh rocoto peppers)
  • 🥩 500g of ground meat
  • 🥚 4 hard-boiled eggs
  • 🧅 1 large chopped onion
  • 🧀 200g of fresh cheese
  • 🥛 1 cup of evaporated milk
  • 🫒 Black olives
  • 🍇 Raisins (optional)
  • 🥜 Roasted chopped peanuts
  • 🧂 Salt, pepper and cumin to taste
  • Vegetable oil

👨‍🍳 STEP-BY-STEP PREPARATION

Step 1: Prepare the Red Peppers

Wash the red bell peppers and cut off the tops (like a lid). Carefully remove the seeds and inner membranes. Set aside.

Step 2: Prepare the Filling

In a large skillet, heat oil and sauté the chopped onion until translucent. Add the Sibarita Garlic , Sibarita Panquita Doypack , and La Latina Rocoto Paste . Cook for 3-5 minutes, stirring constantly so all the seasonings blend and release their flavor.

Step 3: Cook the Meat

Add the ground beef to the sautéed seasonings. Cook until well browned. Add the MSG , cumin, salt, and pepper to taste. Mix well.

Step 4: Add Special Ingredients

Add the chopped olives, raisins (if using), chopped peanuts, and 2 chopped hard-boiled eggs. Mix everything together and cook for 5 more minutes. The filling should be moist but not runny.

Step 5: Fill the Peppers

Fill each red pepper with the meat mixture. Place a piece of fresh cheese on top of each one and cover with the pepper's top.

Step 6: Prepare the Sauce

In a bowl, mix the evaporated milk with salt to taste.

Step 7: Bake

Place the stuffed peppers in a baking dish. Pour the milk sauce around them. Bake at 180°C for 25-30 minutes until the peppers are tender and the cheese is golden brown.

Step 8: Serve

Serve hot with golden potatoes or white rice. Garnish with the remaining 2 hard-boiled eggs, sliced. Enjoy this Arequipa dish!

💡 PREPARATION TIPS

  • Red peppers are an excellent substitute for fresh rocoto peppers in Europe.
  • The Sibarita Panquita gives the filling its characteristic reddish color
  • Sauté the seasonings well before adding the meat for better flavor
  • The filling should be juicy, not dry.
  • You can prepare the filling in advance.
  • The cheese should be lightly browned in the oven
  • Serves 4-6

📖 HISTORY OF THE STUFFED ROCOTO PEPPER

Rocoto Relleno is the signature dish of Arequipa, the White City of Peru. Its origins date back to the colonial era, when nuns in Arequipa created this recipe by combining local ingredients like the rocoto (a very spicy chili pepper) with Spanish culinary techniques. The rocoto is a unique ingredient from the Peruvian Andes, known for its intense and spicy flavor. This dish represents the perfect fusion of Andean tradition and colonial influence.

Bring the spicy flavor of Arequipa to your table! 🇵🇪

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