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Rocoto relleno is a Peruvian dish which originated from the city of Arequipa, a city in the Andes mountains located in the southern parts of Peru. This dish is made by stuffing fried minced beef-mix or hard-boiled egg inside the rocotos and is then topped with melted cheese, baked and served whole. The rocotos are basically 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 it is also served as one of the top Peruvian cuisines all over the world.
This dish needs a little long to get prepared. After its preparation, the dish is spectacular with its aromatic, colorful and flavorful features. The dish is really 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.
Rocotos, red vinegar, ground beef, ground pork, olive oil, tomato sauce, white wine, cream, peacans, beef stock, aji pance paste, potatoes, red onion, garlic, margarine, flour, mozzarella cheese, parmesan cheese.
The rocoto relleno is generally prepared by stuffing the rocotos with an ideal beef-mix and then topped with cheese. Then it is put inside the oven with tomato sauce and served whole with baked potatoes or salad.
Preparation of the rocotos: First the upper parts of the rocotos are cut off and seeds are removed. The rocotos are then cooked in water with salt and vinegar.
Preparation of the stuffing: Chopped beef and pork are mixed with a seasoning made of margarine, ground garlics, onion, and aji panca paste. The beef-mix is then mixed with peacans, flour, stock and cream and then fried in olive oil with tomato sauce and wine.