Rocoto Relleno


Notes: this recipe requires the Peruvian Rocoto chilli pepper, a kind of cross between a chilli and a small red bell pepper, and Aji Panca paste.  These can be purchased from Sol Andino on-line and in person in London.

Serves 10 (one pepper each).



  1. Pre-heat the oven to 180 C.
  2. Carefully cut the top off each Rocoto pepper (keeping the tops); spoon out and discard the seeds and ribs.
  3. Put the peppers in a pan and cover with water, add 1 tbsp of sugar and bring to the boil.
  4. Discard the water and repeat step 3 a further TWO times, i.e. THREE times in total; this will make the peppers bearable to eat.
  5. Drain/cool the peppers and put them to one side.
  6. Fry the beef on a high heat with the Aji Panca paste and bay leaves.
  7. Add the sliced onions and fry for a few minutes.
  8. Add the oregano, olives, hard-boiled eggs, parsley and raisins and fry for a few minutes.
  9. Season to taste and add 0.25 tsp sugar.
  10. Place the Rocoto peppers together in an oven-proof dish so that they are held upright.
  11. Fill the Rocoto peppers with the mixture.
  12. In a bowl, beat one egg with one can of unsweetened evaporated milk plus salt and pepper to taste.
  13. Pour this mixture into the peppers; letting it overflow is fine.
  14. Beat two eggs well and place a tablespoon of egg into each pepper.
  15. Put the tops back on all of the peppers.
  16. Bake for 15 minutes.

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