Rocoto Reiieno
Hot, delicious and unique. The Rocoto peppers stuffed with chicken mince are perfect for a party platter.
Rocoto Relleno Recipe by Chef Ranveer Brar

- American


- 4

Cooking Time

-45 Mins


- Medium

Preparation Time

- 20 Mins


  • Rocoto Chillies
  • Minced Chicken
  • 2 tbsp Olive Oil
  • 1.5 tbsp Chopped Garlic
  • 1 Onion
  • 1 tsp Dried Oregano
  • 2 tbsp Peanut Butter
  • 1 tbsp Aji Amarillo Chilli Paste
  • 50 gms Cheddar Cheese
  • 2 tbsp Cream Cheese
  • To Taste Salt.


  1. 1

    Slice off the top of each rocoto along with the stalk and season with salt and pepper.
  2. 2

    Heat olive oil in a pan, place the peppers, cook till tender and remove.
  3. 3

    In the same pan sauté chopped garlic and onions, add chicken mince, oregano, peanut butter, aji Amarillo chilli paste and sauté.
  4. 4

    Remove and cool the mixture.
  5. 5

    Add peanut butter, cheddar cheese, cream cheese, salt and mix well.
  6. 6

    Stuff the peppers with chicken mixture.
  7. 7

    Grease a baking tray, place the stuffed peppers, grate some cheese on top with pepper lid.
  8. 8

    Bake at 180 Degrees for 10 minutes.
  9. 9

    Garnish Roccotto Relleno with roasted potato, lemon wedges, thin crispy potato sticks and fresh herbs.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

Other Shows by host:
The Great Indian Rasoi 1 | Health Bhi Taste Bhi |
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