Rocoto Relleno
Rocoto relleno is a specialty of Arequipa in southern Peru, considered one of the region's proudest culinary exports.
Fiery Peruvian stuffed peppers from Arequipa, filled with spiced beef and topped with melted cheese, baked until tender — not for the faint of heart.
Ingredients
Method
Parboil the hollowed rocoto peppers briefly in sugared water to mellow their intense heat, then drain.
Brown mince with onion and season well.
Fill peppers generously with the meat mixture.
Top with cheese, pour over a mixture of beaten egg and milk, and bake at 180C for 30-35 minutes until set and golden.
Parboiling the peppers in sugared water tames some of their fierce heat without losing their flavour.
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