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Loading...A signature dish from Arequipa, Peru, these stuffed rocoto peppers feature fiery red rocoto chiles filled with a savory-sweet beef picadillo studded with olives, raisins, and hard-boiled egg, then blanketed in melted cheese. The rocoto is blanched first to mellow its intense heat while keeping its bright, fruity character.
Prep Time30 mins
Cook Time45 mins
Total Time75 mins
Servings4
Yield4 stuffed peppers
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 26 gFat
- 10 gSaturated Fat
- 22 gCarbs
- 4 gFiber
- 11 gSugar
- 36 gProtein
- 720 mgSodium
- 780 mgPotassium
- 285 mgCalcium
- 4.2 mgIron
- 38 mgVitamin C
- 185 mcgVitamin A
Ingredients
For the peppers
- 4 large red rocoto peppers (about 600 g total), tops cut off and seeded
- 2 tablespoons white vinegar
- 1 teaspoon salt
- Water for blanching
For the beef picadillo filling
- 2 tablespoons vegetable oil
- 1 large red onion, finely diced (about 200 g)
- 4 garlic cloves, minced
- 500 g lean ground beef
- 2 ripe tomatoes, peeled and finely diced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground aji panca or smoked paprika
- 60 g raisins, soaked in warm water for 10 minutes
- 60 g pitted green olives, sliced
- 2 hard-boiled eggs, sliced into rounds
- Salt and freshly ground black pepper, to taste
For topping and baking
- 200 g low-moisture mozzarella or queso fresco, shredded
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons evaporated milk
Directions
- Bring a large pot of water to a boil with the salt and vinegar. Submerge the seeded rocoto peppers and blanch for 5 minutes; drain, refresh under cold water, and repeat the blanching two more times to tame the heat. Pat dry and set upright in a baking dish.
- Heat the oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened and translucent, then stir in the garlic and cook 30 seconds until fragrant.
- Add the ground beef to the skillet, breaking it up with a spoon, and brown for 7-8 minutes until no pink remains. Stir in the tomatoes, cumin, oregano, and aji panca, then simmer for 8 minutes until the mixture thickens.
- Drain the raisins and fold them into the picadillo along with the olives. Season with salt and pepper and remove from the heat. Let cool slightly.
- Stuff each blanched rocoto pepper generously with the beef mixture, pressing down to fill the cavity. Arrange a few slices of hard-boiled egg on top of each pepper, then cover with the mozzarella, sprinkle with Parmesan, and drizzle with evaporated milk.
- Bake in a preheated 200°C (400°F) oven for 20-25 minutes until the cheese is fully melted, bubbly, and lightly golden.
- Let the stuffed peppers rest for 5 minutes before serving so the filling sets and is easier to plate. Serve hot, traditionally accompanied by golden potatoes and a simple rice pilaf.
Cook’s Notes
- Rocoto peppers are extremely hot (30,000-100,000 SHU); the triple blanching step is essential to balance their heat while keeping their fruity flavor.
- If rocoto is unavailable, substitute large red bell peppers plus one seeded habanero for color with milder heat.
- Traditional Arequipa-style serving pairs these peppers with 'papas doradas' (sliced golden potatoes) and steamed white rice.
- Always wear gloves when handling raw rocoto peppers to avoid skin and eye irritation.
- Let the peppers rest at least 5 minutes after baking as the molten filling reaches a near-boiling temperature straight from the oven.
