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Stuffed Peruvian Rocoto

  • Prep 60 min
  • Total 2 hr 0 min
  • Ingredients 17
  • Servings 8

Ingredients

8
medium-sized rocotos
1/4
cup + 1 tablespoon sugar
1/4
cup vegetable oil
4
tablespoons ají panca
1
lb loin, finely chopped (or ground beef)
2
bay leaves
1
lb onion, finely sliced
Salt and pepper, to taste
2
tablespoons peanuts, toasted and ground
1/2
tablespoon dried oregano
8
black olives, seeds removed
2
hard-boiled eggs, chopped in chunks
1
tablespoon parsley, chopped
2
tablespoons black raisins
8
slices queso fresco
3
eggs
1
can (12 oz) evaporated milk

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can stuff rocotos with shrimp instead of meat.

Rocotos are Peruvian chili peppers from the Arequipa region. Don’t be fooled by their humble appearance, they’re very spicy! This recipe is tasty and, belive it or not, not as spicy as you would think. The key lies in preparing the rocotos quite well to soften their level of spiciness. I will show you a simple way to do it at home.

Directions

  • 1 Slice off the top end of each rocoto, removing seeds and veins. Set the tops aside. Use gloves to protect your hands and make sure you don’t rub your fingers on your face.
  • 2 Place the rocotos in a pot with cold water and 1 tablespoon of sugar. Boil. Once the water boils, turn the heat off and drain. Repeat 3 times, changing the water and adding sugar. Drain well and set aside.
  • 3 Meanwhile, heat the oil in a saucepan over medium-high heat. Add the ají panca and fry. Fold in meat and bay leaves. Add onion, 1 tablespoon sugar, salt and pepper to taste. Mix well and turn heat off. Add peanuts, oregano, olives, hard-boiled eggs, parsley and raisings.
  • 4 Pre-heat oven to 350°F.
  • 5 Stuff rocotos with the meat preparation and set them in a square or rectangular mold. Top with cheese and put their tops on.
  • 6 Beat the eggs with the evaporated milk, salt and pepper, and pour over the stuffed rocotos. Bake for 20 minutes.
  • 7 Serve and enjoy!

Rocotos are Peruvian chili peppers from the Arequipa region. Don’t be fooled by their humble appearance, they’re very spicy! This recipe is tasty and, belive it or not, not as spicy as you would think. The key lies in preparing the rocotos quite well to soften their level of spiciness. I will show you a simple way to do it at home.

Rate and Comment

Morena Cuadra Morena Cuadra
September 20, 2016

Rocotos are Peruvian chili peppers from the Arequipa region. Don’t be fooled by their humble appearance, they’re very spicy! This recipe is tasty and, belive it or not, not as spicy as you would think. The key lies in preparing the rocotos quite well to soften their level of spiciness. I will show you a simple way to do it at home.