Rocoto Relleno

Rocoto Relleno Recipe | Peruvian Stuffed Peppers with Cheese

There’s a memory that still makes my mouth water: standing in my abuela’s tiny kitchen in Arequipa, watching her coax the fire into a perfect blaze so the rocoto peppers would crackle just right. She’d tell me the story of how these fiery little guys traveled from the Andes to the coast, becoming a staple at every family gathering. If you’ve ever bitten into a rocoto relleno and felt that first punch of heat followed by a creamy, cheesy melt, you know why this dish is more than just food—it’s a love letter to Peruvian flavor.

Most of us have tried stuffing peppers before, but the trick with rocoto is balancing that fierce kick with the sweet, savory filling so it doesn’t overwhelm the palate. I’ve seen friends end up with a dish that’s either too mild or so hot you can’t taste the cheese. That’s why I always roast the peppers over an open flame first; the char not only tames the heat a bit but also adds a smoky depth that makes the whole thing sing. And honestly? The smell of aji amarillo toasting in oil is the kind of kitchen perfume that makes you want to invite the whole neighborhood over.

When you’re ready to assemble, think of it like building a little treasure chest—layer the rice, the seasoned beef, the raisins, olives, and chopped egg, then crown it with melted cheese. The final bake is brief, just enough to melt the cheese and let the flavors meld without drying out the pepper. Trust me, if you’ve ever worried about a dry batch, this method keeps everything juicy and tender, just like abuela intended.

So roll up your sleeves, grab a big bowl of hot sauce on the side (because you’ll probably want it), and let’s get cooking. This isn’t just a recipe; it’s a little piece of Peruvian heritage, served hot on a plate.

Instructions

1. Roast the rocoto peppers over an open flame or under the broiler until the skins blister and blacken. Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes. Peel off the charred skin, make a small slit down one side, and gently remove the seeds and membranes, leaving the pepper intact.
2. Heat the vegetable oil in a skillet over medium heat. Add the onion and garlic, sauté until softened, then stir in the aji amarillo paste and cook for another minute.
3. Add the ground beef, breaking it up with a spoon, and cook until browned. Season with salt and pepper, then mix in the cooked rice, raisins, olives, and chopped egg. Remove from heat and fold in half of the shredded cheese.
4. Stuff each prepared rocoto pepper generously with the filling, then top with the remaining cheese.
5. Place the stuffed peppers in a baking dish, cover loosely with foil, and bake in a preheated 375°F (190°C) oven for about 20 minutes, or until the cheese is melted and bubbly.
6. Serve hot, garnished with fresh cilantro and a wedge of lime on the side.