Entree: Peru – Andean Highlands – Rocoto Relleno (Stuffed spicy rocoto peppers filled with seasoned meat, vegetables, and cheese and baked until tender)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 rocoto peppers, about 1 lb (450 g)
- 1 lb (454 g) ground beef
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 cloves garlic, minced, about 0.21 oz (6 g)
- 1 medium tomato, seeded and diced, about 5 oz (140 g)
- 2 tbsp (30 ml) olive oil
- 1/4 cup (60 ml) evaporated milk
- 1 large egg, beaten (approx. 1 3/4 oz (50 g))
- 1/3 cup (35 g) stale breadcrumbs
- 1/4 cup (40 g) raisins
- 1/4 cup (35 g) chopped green olives
- 1/2 tsp (1 g) ground cumin
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 g) butter
- 1/2 cup (60 g) grated queso fresco or queso blanco
- 1/4 cup (25 g) grated Parmesan cheese
- 2 tbsp (8 g) chopped fresh parsley

Show original ingredient measurements

- 6 rocoto peppers, about 1 lb (450 g)
- 1 lb (454 g) ground beef
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 cloves garlic, minced, about 6 g
- 1 medium tomato, seeded and diced, about 5 oz (140 g)
- 2 tbsp (30 ml) olive oil
- 1/4 cup (60 ml) evaporated milk
- 1 large egg, beaten (approx. 50 g)
- 1/3 cup (35 g) stale breadcrumbs
- 1/4 cup (40 g) raisins
- 1/4 cup (35 g) chopped green olives
- 1/2 tsp (1 g) ground cumin
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 g) butter
- 1/2 cup (60 g) grated queso fresco or queso blanco
- 1/4 cup (25 g) grated Parmesan cheese
- 2 tbsp (8 g) chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Prepare a shallow baking dish with a thin layer of butter or oil.
2. Step 2: Rinse rocoto peppers, cut a small cap and reserve, then carefully remove seeds and inner membranes with a small spoon to reduce some heat; rinse interior under cool water. Pat peppers dry.
3. Step 3: Heat olive oil and butter in a skillet over medium heat. Sauté onion until translucent, about 5 minutes, then add garlic and cook 1 minute.
4. Step 4: Add ground beef and break up with a spatula. Cook until browned and no longer pink, 6–8 minutes. Drain excess fat if needed.
5. Step 5: Stir in diced tomato, raisins, chopped olives, cumin, salt, and black pepper. Simmer 3–4 minutes to combine flavors and evaporate excess moisture.
6. Step 6: Remove pan from heat and stir in breadcrumbs, beaten egg, evaporated milk, grated queso fresco, and parsley. Adjust seasoning to taste.
7. Step 7: Spoon filling into each rocoto pepper, pressing gently but not overpacking. Replace pepper caps. Sprinkle Parmesan evenly over the tops.
8. Step 8: Place stuffed peppers in the prepared baking dish and add 1/4 cup (60 ml) water or reserved tomato juices to the dish to keep peppers moist while baking.
9. Step 9: Bake for 25–35 minutes until peppers are tender and cheese is golden. If desired, finish under the broiler 1–2 minutes to brown the tops.
10. Step 10: Let rest 5 minutes before serving. Serve warm with boiled potatoes or white rice.