The following is the traditional recipe for a traditional Arequipe-style rocoto relleno, a Peruvian classic where rocoto peppers are hollowed out, boiled to reduce their heat, and then filled with a savory blend of minced pork, beef, fragrant spices, and herbs. The filling is enriched with roasted peanuts, raisins, and hard-boiled eggs, adding depth to every mouthful. Once stuffed, the peppers are topped with cheese, bathed in a mixture of beaten egg and milk, and baked until the cheese is perfectly melted and bubbly. 

The following is the traditional Cusco-style rocoto relleno recipe. The robust rocoto peppers, known for their heat, are filled with a mix of beef, peas, carrots, peanuts, and raisins. The peppers are blanched to lessen their spiciness before being stuffed and coated in a light batter after stuffing, then fried until golden. The recipe gives instructions for all the steps and needs lots of prep work, i.e., blanching vegetables and chopping.