Dish
Rocoto relleno
Peruvian Stuffed Peppers
Rocoto relleno is made by stuffing a spicy rocoto pepper with a mixture of ground beef, onions, garlic, and spices. The pepper is then baked until it is tender and the filling is cooked through. The dish is typically served with a side of potatoes and aji sauce. Rocoto relleno is a popular dish in Peru and is often served at special occasions and celebrations.
Origins and history
Rocoto relleno is believed to have originated in the Arequipa region of Peru. It is a popular dish in the region and is often served at special occasions and celebrations.
Dietary considerations
Gluten-free, dairy-free
Variations
There are many variations of rocoto relleno, with different fillings and spices used. Some recipes call for the addition of cheese or other vegetables to the filling.
Presentation and garnishing
Rocoto relleno is typically served on a plate with the pepper standing upright. The dish is often garnished with fresh herbs and aji sauce.
Tips & Tricks
To make the dish less spicy, remove the seeds and membranes from the rocoto pepper before stuffing it.
Side-dishes
Potatoes and aji sauce
Drink pairings
Pisco sour
Delicious Rocoto relleno recipes
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