Rocoto Relleno: Stuffed Spicy Peppers from Peru

Rocoto peppers look like small red bell peppers but carry heat closer to a habanero - around 30,000-100,000 Scoville units. The blanching process used to prepare them for stuffing removes a significant portion of that heat, making them eating-hot rather than painful-hot. Don't skip the blanching step.

Taming the Rocoto: The Blanching Process

This step is not optional. Raw rocoto will be too hot for most people to eat as a full stuffed pepper.

1. Cut the tops off the rocotos and set tops aside. Remove seeds and white veins with a spoon - this removes most of the heat. Wear gloves.
2. Bring a pot of water to a boil with 1 tbsp sugar and 1 tbsp salt. Blanch the peppers and their tops for 3 minutes.
3. Drain, replace with cold water, and repeat: bring to a boil, blanch 3 more minutes. Repeat this process three times total.
4. After three blanching cycles the peppers will be soft, mild-medium heat, and ready to stuff. The sugar in the water also adds a subtle sweetness to offset residual heat.

Ingredients for the Filling (serves 4)

• 4 large rocoto peppers (or substitute poblanos for a milder version)
• 400g (14oz) ground beef
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp ají panca paste (or ají amarillo for a brighter heat)
• 1/2 tsp cumin
• 1/2 tsp dried oregano
• 2 tbsp raisins
• 2 tbsp black olives, chopped
• 2 hard-boiled eggs, roughly chopped
• Salt and black pepper
• 100g (3.5oz) queso fresco or mozzarella, sliced, for topping
• 2 eggs, beaten
• 1/2 cup evaporated milk

Instructions

1. Prepare and blanch the rocotos as described above. Set aside.
2. In a heavy pan, heat 2 tbsp oil over medium heat. Sauté onion for 8 minutes until soft.
3. Add garlic and ají panca paste. Stir and cook for 2 minutes until paste darkens slightly.
4. Add ground beef. Break up and cook until browned, about 8 minutes. Drain excess fat.
5. Add cumin, oregano, raisins, and olives. Season with salt and pepper. Cook another 3 minutes.
6. Remove from heat and fold in the chopped hard-boiled eggs.
7. Preheat oven to 375°F (190°C).
8. Fill each rocoto tightly with the beef mixture. Place filled peppers in a baking dish.
9. Whisk together beaten eggs and evaporated milk. Pour around (not over) the peppers.
10. Top each pepper with cheese slices and replace the pepper tops.
11. Bake for 20-25 minutes until the cheese is melted and golden and the egg custard around the peppers is set.
12. Rest five minutes before serving.

Serving

Serve with boiled or roasted potatoes and a simple green salad. The traditional accompaniment in Arequipa (where this dish originates) is white rice. A spoonful of salsa criolla alongside adds brightness.

Nutrition (per stuffed pepper, approximate)

• Calories: ~420 kcal
• Protein: 28g
• Carbs: 18g
• Fat: 26g

These are estimates based on 100g ground beef per pepper and standard cheese quantities.

Where to Find Rocoto

Fresh rocoto is available at Latin American grocery stores, particularly in cities with Peruvian communities. Frozen whole rocoto is more reliably available and works identically for this recipe - thaw completely and proceed with blanching. Rocoto paste is available in jars but is not suitable for stuffing.

Meal Prep Notes

The filling can be made two days ahead and refrigerated. Stuff and bake the day of serving. Leftovers reheat well in the oven at 325°F for 15 minutes - avoid the microwave, which makes the pepper rubbery. For more Peruvian dishes and a broader guide to South American cooking, see our complete condiment and cooking guide.