Rocoto relleno

Rocoto relleno is the Peruvian variety of stuffed peppers, a dish popular in the city of Arequipa, a city in the Andes mountains located in the southern parts of Peru which is famous for its take on dishes derived originally from Spain.

The most popular stuffing is a beef-mix which contains beef, pork, onions, garlics, margarine (butter) cream and pecans.

Rocotos, red vinegar, chopped beef, chopped pork, olive oil, tomato sauce, white wine, cream, pecans, beef stock, aji panca paste, potatoes, red onion, garlic, margarine, flour, mozzarella cheese, parmesan cheese.

Preparation of the stuffing: Chopped beef and pork are mixed with a seasoning made of margarine, ground garlic, onion, and aji panca paste.

The beef-mix is then mixed with pecans, flour, stock and cream and then fried in olive oil with tomato sauce and wine.