What else can I make with these ingredients?
This recipe may contain allergens
Beyti Sarma
Medium 55 min~610 kcal 9/10
🌶️
Rocoto Relleno
A Peruvian stuffed pepper from Arequipa with minced beef, peanuts, boiled egg, raisins, tomato sauce, and melted cheese.
Hard⏱️ 1 hr 30 min📖 1 min readServes 4~460 kcal🇵🇪 Peruvian🌍 Full translation
35 min prep 55 min cook
- #High Protein
- #For Guests
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h 30 min- Prep35 min
- Cooking55 min
Ingredients
4 servings
Quick:
For the peppers
- 4 adet Rocoto or red kapia peppers
For the filling
- 450 gr Minced beef
- 1 adet Yellow onion
- 3 diş Garlic
- 1 yemek kaşığı(~15 ml) Tomato paste
- 0.3 su bardağı(~60 ml) Peanuts
- 0.3 su bardağı(~60 ml) Raisins
- 2 adet Boiled eggs
For the topping
- 120 gr Kashar cheese
For cooking
- 2 yemek kaşığı(~30 ml) Vegetable oil
General
- 1 tatlı kaşığı(~10 ml) Salt
- 0.5 çay kaşığı(~2.5 ml) Black pepper
What else can I make with these ingredients?
Instructions
- 1
Cut the tops off the peppers, remove the seeds, and boil for 8 minutes if using rocoto.
8 min08:00 - 2
Chop the onion and garlic, and dice the boiled eggs.
- 3
Soften the onion in vegetable oil for 5 minutes, then add the garlic and minced beef.
5 min05:00 - 4
Brown the beef for 9 minutes and mix in the tomato paste, salt, and black pepper.
9 min09:00 - 5
Add the peanuts, raisins, and boiled eggs to the filling.
- 6
Fill the peppers and top them with kashar cheese.
- 7
Bake the stuffed peppers at 190°C for 25 minutes until the cheese browns.
25 min25:00
💡 Tip: If rocoto peppers are very hot, soak them twice in hot water; if using kapia peppers, you can skip that step and fill them directly.
🍽️ Serving suggestion: Serve rocoto relleno as a main dish with optional boiled potatoes and green salad instead of potato gratin.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Vitamin C
- Vitamin B12
Nutrition (per serving)
~460
kcal calories
26
g protein
38
g carbs
22
g fat
Protein 23%Carbs 33%Fat 44%
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Milk
- Egg
- Peanut
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Rocoto Relleno make?
This recipe serves 4.How long does Rocoto Relleno take?
Prep 35 minutes, cooking 55 minutes; 90 minutes in total.Is Rocoto Relleno difficult?
This recipe is rated hard.How many calories does Rocoto Relleno have?
Approximately 460 kcal per serving. Protein: 26g, carbs: 38g, fat: 22g.Which allergens does Rocoto Relleno contain?
This recipe contains Milk, Egg, Peanut. Check it against your dietary needs.Which cuisine does Rocoto Relleno belong to?
This recipe belongs to Peruvian cuisine.How many ingredients does Rocoto Relleno need?
This recipe needs 12 ingredients.
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