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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

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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.

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Questions

What oven temperature does Rocoto Relleno Stuffed Spicy Peppers need?

For Rocoto Relleno Stuffed Spicy Peppers, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 30 minutes, in step 6. The target internal temperature is 160 F (about 70 C), given in step 2. A probe thermometer removes the guesswork.

What should Rocoto Relleno Stuffed Spicy Peppers look like when it is ready?

Go by the cues in the method rather than the clock. Step 6: cook until cheese is golden and peppers are tender. A reading of 160 F on a thermometer settles it.

Why blanch first in Rocoto Relleno Stuffed Spicy Peppers?

The quick boil in step 1 sets the color and takes off the raw edge. If the step follows it with cold water, that is to stop the cooking at once so the vegetables stay bright and crisp.

Can I use ground turkey instead of ground beef in Rocoto Relleno Stuffed Spicy Peppers?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Rocoto Relleno Stuffed Spicy Peppers uses 1 lb ground beef (80/20).

Is Rocoto Relleno Stuffed Spicy Peppers spicy?

Only mildly. The heat in Rocoto Relleno Stuffed Spicy Peppers comes from 2 tbsp aji panca paste (or 1 tbsp ancho chili powder). For a milder plate, halve the aji panca; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Rocoto Relleno Stuffed Spicy Peppers keto-friendly?

A serving of Rocoto Relleno Stuffed Spicy Peppers carries 16 g of carbohydrate, 4 g of it fiber. Against a strict 20 g keto day that is 80 percent of the budget; against a moderate 100 g low-carb day it is 16 percent.

How many carbs are in Rocoto Relleno Stuffed Spicy Peppers?

One serving (the recipe makes 4) has 16 g of carbohydrate in about 470 calories, with 6 g protein and 63 g fat, plus 4 g fiber and 1166 mg sodium. The figures are estimates computed from the ingredient list.

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