Stuffed Spicy Peppers (rocoto Relleno)

Stuffed Spicy Peppers (Rocoto Relleno) is a popular Peruvian dish that features spicy rocoto peppers filled with a savory meat and vegetable mixture, topped with melted cheese, and served with a side of fluffy white rice.

Stuffed Spicy Peppers (rocoto Relleno)

Ingredients

  • 4 large rocoto peppers
  • 1 lb ground beef
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup raisins
  • 1/2 cup black olives, sliced
  • 1/2 cup fresh cheese, diced
  • 2 hard-boiled eggs, chopped
  • 1/2 cup milk
  • 1/2 cup bread crumbs
  • 1 teaspoon cumin
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Cut the tops off the rocoto peppers and remove the seeds and veins.
  3. In a skillet, cook the ground beef, onion, and garlic until the meat is browned and the onion is soft.
  4. Add the raisins, olives, fresh cheese, and hard-boiled eggs to the skillet, and mix well.
  5. Stuff the rocoto peppers with the meat mixture and place them in a baking dish.
  6. In a bowl, mix the milk, bread crumbs, cumin, salt, and pepper. Pour this mixture over the stuffed peppers.
  7. Bake in the preheated oven for 30-35 minutes, or until the peppers are tender and the filling is heated through.
  8. Serve the stuffed spicy peppers hot, accompanied by fluffy white rice.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
20g
Fat
18g

Supplies

Baking dish Skillet Bowl

Tools

Knife Cutting board Oven

Serving suggestions

Serving suggestion: Pair with a glass of chilled Chicha Morada (Peruvian purple corn drink).

Tips & tricks

Tip: For a milder version, you can substitute the rocoto peppers with bell peppers.

Cost

$15