Flavors · Arequipa

Rocoto relleno

Rocoto blanched to reduce its heat, stuffed with minced meat, onion, peanuts and olives, topped with cheese and baked. It is the most emblematic dish of Arequipa’s picanterías.

Traditional dish from Arequipa, Arequipa

Also known as: rocoto relleno arequipeño

Updated October 2026

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Rocoto relleno — Arequipa, Peru — Rocoto relleno

Rocoto relleno — Arequipa, Peru

The rocoto is a large, round, meaty and very hot chili grown in the Andes. For rocoto relleno, it is cut open at the top, cleaned of seeds and ribs, and blanched in water with salt and vinegar to lose part of its heat.

The filling is a sauté of minced beef with garlic, onion, oregano, cumin and ají panca, with roasted peanuts, olives and, in many versions, raisins and hard‑boiled egg. After stuffing, slices of cheese are placed on top, the pepper is closed with its own top and baked until the cheese melts.

The official agency Andina calls rocoto relleno the flagship dish of Arequipa’s cuisine. It is an essential presence in the picanterías, the city’s traditional restaurants, heirs of the old chicherías, which the Ministry of Culture declared a National Cultural Heritage in 2014. Since 2019, Arequipa has been part of UNESCO’s Creative Cities Network for gastronomy.

The classic accompaniment is pastel de papa, a layered potato pie with cheese and milk, baked in the oven. The spiciness varies from one picantería to another: if you are not used to heat, you can ask beforehand.

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Where it comes from

Arequipa , Arequipa
Flagship dish of Arequipa’s cuisine, served in the city’s picanterías.

Ingredients

Rocoto, minced beef, onion, garlic, ají panca, oregano, cumin, roasted peanuts, olives, cheese; in some versions, raisins and hard‑boiled egg.

How it is eaten

Hot, served whole on the plate, with pastel de papa on the side. In picanterías it is often served as a starter.

When it is eaten

An everyday dish in Arequipa’s picanterías.

Your questions

Questions about Rocoto relleno

Is rocoto relleno very spicy?

It can be. The rocoto is blanched in water with salt and vinegar to reduce some of its heat, but spiciness varies from one picantería to another. Ask before ordering.

What accompanies rocoto relleno?

Pastel de papa, a layered potato pie with cheese and milk, baked in the oven.

Where to eat rocoto relleno in Arequipa?

In the picanterías, the city’s traditional restaurants, declared National Cultural Heritage, that serve Arequipa’s cuisine.

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