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A grey plate with 2 Peruvian stuffed rocoto peppers, salsa criolla, avocado, and roasted potatoes.

Rocotos Rellenos Recipe

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Tamara Andersen
Spicy Peruvian rocoto peppers are stuffed with a flavorful ground meat mixture, topped with queso fresco, and baked... a quintessential Peruvian main dish!
5 from 3 votes

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Dishes
Cuisine Peruvian
Servings 4 servings
Calories 391 kcal

Equipment

Ingredients
 
 

  • 8 to 10 rocoto peppers - top sliced off, seeds and veins removed
  • 8 ounces ground meat - see Ingredient Notes in post
  • 1 small red onion, minced
  • 3 cloves garlic, minced
  • 2 tablespoons ají panca paste
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano leaves
  • 2 ounces raisins - boiling water to cover
  • 2 ounces kalamata olives, chopped - or Peruvian black olives
  • 2 hard-cooked eggs, chopped
  • 1.25 ounces cotija, crumbled - or parmesan
  • 2 tablespoons roasted peanuts, ground
  • 3 ounces queso fresco

Instructions

  • Par boil the prepared peppers for 2-3 minutes, then rinse and drain. Cover the raisins with boiling water.
  • Brown the ground meat in a skillet over medium-high heat. Add the onion, garlic, ground cumin, and oregano leaves. Sauté until onion is transparent, and mixture is fragrant.
  • Stir in the ají panca paste. Sauté until toasty and fragrant – 1 to 2 minutes. Turn off the heat.
  • Add the chopped hard-cooked eggs, olives, ground peanuts, raisins, and cotija.
  • Gently fold the eggs and other ingredients into the meat mixture. Preheat oven to 375℉ | 190℃.
  • Spoon the filling into the prepared peppers. Top with sliced queso fresco and the reserved pepper tops.
  • Place stuffed peppers into the preheated oven. Bake until heated through, peppers are fork tender, and cheese is melted – about 20 minutes.

Notes

The filling makes enough for 8 to 10 rocoto peppers. I only stuffed 6 of them. We each eat 2, and my husband gets 2 for lunch the following day (they reheat well). I save additional filling for another meal.
Macronutrients are an approximation only, and based on ground bison and small bell peppers. Rocoto peppers are not in the MyFitnessPal.com data base.

Nutrition

Serving: 2peppers | Calories: 391kcal | Carbohydrates: 29g | Protein: 24g | Fat: 20g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com