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36

Stuffed Peruvian Rocoto

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

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. MORE + LESS -

Ingredients

medium-sized rocotos

1/4

cup + 1 tablespoon sugar

1/4

cup vegetable oil

tablespoons ají panca

lb loin, finely chopped (or ground beef)

bay leaves

lb onion, finely sliced

Salt and pepper, to taste

tablespoons peanuts, toasted and ground

1/2

tablespoon dried oregano

black olives, seeds removed

hard-boiled eggs, chopped in chunks

tablespoon parsley, chopped

tablespoons black raisins

slices queso fresco

eggs

can (12 oz) evaporated milk

Directions

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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!

Expert Tips

You can stuff rocotos with shrimp instead of meat.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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.