Rocoto Relleno – Gefüllte Rocoto-Chilis aus Peru

Rocoto Relleno - Stuffed Rocoto chilies from Peru

Rocoto Relleno - Stuffed Rocoto chilies from Peru

Hello, dear friends of spicy cuisine! Today I want to share with you a traditional Peruvian recipe that uses rocoto chili peppers. The rocoto relleno, or stuffed rocotos, are a taste explosion that you shouldn't miss!


  • 4 Rocoto chili peppers
  • 300 g ground beef
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 50 grams of raisins
  • 50 g chopped walnuts
  • 4 eggs
  • 200 grams of cheese
  • Salt and pepper to taste


  1. Blanch the Rocoto chillies to reduce their heat. Add the rocotos to a pot of boiling water and cook for 5 minutes. Drain the water and repeat the process.
  2. Fry the ground beef in a pan, add the onion, garlic, raisins and walnuts and season with salt and pepper.
  3. Hollow out the rocotos and fill them with the ground beef mixture. Place a piece of cheese on each Rocoto.
  4. Place the filled Rocoto in a casserole dish and beat the eggs over them.
  5. Bake everything in a preheated oven at 180 degrees for about 20 minutes until the eggs are set.

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