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Rocoto relleno
Rocoto relleno is the Peruvian variety of Stuffed Peppers, a dish popular in the city of Arequipa, a city in the Andes mountains located in the southern parts of Peru which is famous for its take on dishes derived originally from Spain. Since the sweet peppers used in Spain were not available in Peru, rocoto peppers were substituted, which were cooked in water and vinegar to remove as much spiciness as possible. Hard-boiled eggs are placed inside the rocotos and is then topped with melted cheese, baked and served whole. Rocotos are capsicum pubescens which are at least ten times spicier than jalapeño when raw. This is considered one of the most famous dishes of Peru and it is also served as one of the top Peruvian cuisines all over the world.〔(【引用サイトリンク】url=http://travel.nationalgeographic.com/travel/top-10/peru/machu-picchu/food-drink/#page=2 )〕〔(【引用サイトリンク】url=http://www.goandes.com/peru-travel-info/peruvian-food-drink )〕
== Characteristics ==
This dish takes a while to prepare. After its preparation, the dish is spectacular with its aromatic, colorful and flavorful features. The dish is only mildly spicy and the stuffing inside the rocoto can include anything. The most popular stuffing is a beef-mix which contains beef, pork, onions, garlics, margarine (butter) cream and pecans. Putting a hard-boiled egg inside the rocoto is also very popular way to serve.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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