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Rocoto Relleno Stuffed Spicy Peppers

An Arequipan showpiece: fiery rocoto peppers (or red bell peppers for a milder version) stuffed with a savory ground beef, raisin, and olive filling, then baked under a blanket of melted cheese. Plan ahead: the peppers need a 20-minute blanching soak to tame their heat.

80 minMediumServes 4470 cal/serving

PeruvianDinnerOvenStandardLow CarbPork-FreeAlcohol-Free

Ingredients

  • 4 large red bell peppers (or rocoto peppers if available), tops cut off, seeded
  • 1 lb ground beef (80/20)
  • 2 tbsp vegetable oil
  • 1 cup yellow onion, finely diced
  • 4 garlic cloves, minced
  • 2 tbsp aji panca paste (or 1 tbsp ancho chili powder)
  • 1 tsp ground cumin
  • 1/4 cup raisins
  • 16 black olives, sliced
  • 2 hard-boiled eggs, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs
  • 1/4 cup whole milk
  • 1 cup shredded mozzarella or Monterey Jack cheese, shredded

Instructions

  1. 1

    Preheat oven to 375°F (190°C). Prepare 4 tops cut off, seeded large red bell peppers (or rocoto peppers if available): if using rocotos, blanch twice in boiling salted water 5 minutes each; skip blanching for bell peppers.

  2. 2

    Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Cook 1 cup finely diced yellow onion until soft, about 4 minutes. Add 4 minced garlic cloves and 2 tbsp aji panca paste (or 1 tbsp ancho chili powder) and cook 1 minute. Add 1 lb ground beef (80/20) and brown completely until no pink remains and internal temperature reaches 160°F (71°C), about 6-8 minutes.

  3. 3

    Season with 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Stir in 1/4 cup raisins, 16 sliced black olives, and 2 chopped hard-boiled eggs. Remove from heat.

  4. 4

    Whisk 2 large eggs and 1/4 cup whole milk together in a bowl.

  5. 5

    Fill the peppers generously with beef mixture. Stand upright in a baking dish. Pour egg mixture around (not inside) the peppers to about 1/2 inch depth.

  6. 6

    Top each pepper with 1 cup shredded shredded mozzarella or Monterey Jack cheese. Bake until cheese is golden and peppers are tender, 25 to 30 minutes.

  7. 7

    Serve hot, spooning the set egg custard from the pan alongside.

Questions

Can I make Rocoto Relleno Stuffed Spicy Peppers dairy-free?

Yes. The dairy in this entry is 1/4 cup whole milk, 1 cup shredded mozzarella or Monterey Jack cheese, shredded. Swap the milk for unsweetened oat or soy milk; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Rocoto Relleno Stuffed Spicy Peppers keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Rocoto Relleno Stuffed Spicy Peppers?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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