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


- main course


- 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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