Rocoto Relleno (Stuffed Spicy Peppers)

Peruvian Rocoto Relleno: These stuffed spicy peppers combine ground beef, onions, and cheese for a bold, flavourful dish with a perfect balance of heat and savoury goodness. A true Peruvian classic!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To begin, preheat your oven to 180°C (350°F). Carefully slice off the tops of the rocoto peppers, keeping them intact as "lids," and remove the seeds and membranes. For a less spicy version, boil the peppers in salted water for 5 minutes, then drain and rinse under cold water. This helps reduce their heat. Pat dry and set aside.

Step 2

Heat olive oil in a large skillet over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant, about 2–3 minutes. Stir in the tomato paste, cumin, and smoked paprika, cooking for another minute to enhance their aroma.

Step 3

Add the ground beef and pork to the skillet, breaking them up with a wooden spoon. Cook until browned and fully cooked, about 5–7 minutes. Stir in the raisins, chopped olives, and boiled egg. Season with salt and pepper, adjusting to taste. Remove the skillet from the heat and let the mixture cool slightly.

Step 4

Once the filling has cooled slightly, mix in the crumbled queso fresco or feta cheese. This adds a creamy, slightly tangy flavour that balances the spicy peppers. Set the filling aside as you prepare the rocoto shells.

Step 5

Stuff each prepared rocoto pepper generously with the meat filling, pressing down gently to ensure it is compact. Place the stuffed peppers upright in a greased baking dish and cover each with its "lid."

Step 6

In a small bowl, whisk together the evaporated milk and beaten eggs. Pour this mixture over and around the stuffed peppers, ensuring they are partially submerged. Sprinkle grated Parmesan cheese over the tops of the peppers for a golden crust.

Step 7

Bake the peppers in the preheated oven for 30–35 minutes, or until the tops are golden and the sauce is bubbling. Check periodically to avoid over browning; if needed, cover loosely with foil during the last 10 minutes.

Step 8

Carefully remove the Rocoto Relleno from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley for a vibrant touch. Serve hot with steamed white rice or a simple green salad to balance the rich, spicy flavours. For an authentic Peruvian experience, pair with chicha morada (purple corn drink).

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