Arequipa is the second most important city in Peru. It’s also the birthplace of a cuisine made famous by its intense flavors and for the variety of its dishes. The rocoto relleno (stuffed pepper) is one of the clearest examples of this culinary flavor, always served with the famous potato gratin.
The original recipe is made with strips of rocoto instead of pepper, but we like to make it without super spicy ají and leave the rest of the flavors intact. For this, anise is very important, as is the queso fresco. Try to find Andean cheese, otherwise any cheese that will soften in the oven without melting works too.
Potato gratin is the perfect side for meats or stuffed peppers. You can also serve it with a green salad for a light lunch. This dish is a great addition to a buffet table because it can be served easily and made in advance.
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