Peruvian Rocoto Relleno Recipe with Chef Ranveer Brar

rocoto peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeño peppers

Bell peppers are milder and more accessible, while jalapeños add a different heat.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

black olives

🥗Healthier: green olives

💰Cheaper: capers

Green olives are a healthier option, while capers are a budget-friendly alternative.

Preheat the oven to 180°C (350°F).

Prepare rocoto peppers by cutting off the tops and removing seeds carefully.

Boil the peppers in salted water for 10 minutes, then drain and set aside.

In a skillet, heat oil over medium heat and sauté chopped onion and garlic until translucent.

Add ground beef to the skillet and cook until browned, about 5-7 minutes.

Stir in diced tomatoes, chopped black olives, and spices; cook for an additional 5 minutes.

Remove from heat and mix in chopped hard-boiled eggs and cheese until combined.

Stuff each rocoto pepper with the meat mixture, pressing gently to pack.

Place stuffed peppers in a baking dish and sprinkle with bread crumbs and additional cheese on top.

Bake in the preheated oven for 20-25 minutes until the tops are golden and bubbly.

Garnish with parsley before serving.

Cooking Techniques

Spice Level:

Allergens