Rocoto Relleno // Stuffed Peruvian Death Peppers

Rocotos are known for a delicious appetizer or meal when they are bathed, stuffed and baked to perfection. The vinegar & sugar bath calms the heat. A little. The stuffing has another kind of Peruvian pepper, sprinkled with cheese then topped with its lid. Can you handle the heat?

Rocoto RellenoRocoto Relleno // Stuffed Peruvian Death Peppers

Ingredients

1 Tbsp of Canola oil
1 red onion, finely chopped
4 cloves of garlic, minced
3/4 pound of ground pork
3/4 pound of ground beef
1/4 cup of ají panca paste
1/3 cup of tomato paste
1/3 cup of water
1 teaspoon of salt
1/2 teaspoon of pepper
1/2 tablespoon of cumin powder
4 hard-boiled eggs, chopped
6 large rocoto peppers (9 small to medium sized)
1 cup of sugar, divided
1 cup of white vinegar, divided
1 cup of grated mozzarella cheese

Preparation

1. Heat the Canola oil in a large skillet or shallow pot and sauté the onion and garlic over medium heat until golden, about 5 minutes. Crumble the ground pork and beef into the skillet and cook over medium heat, stirring often until meats are browned. Spoon off as much excess fat as possible. Add the ají panca paste, tomato paste, water, salt, pepper and cumin and cook for 10 more minutes. Remove from heat and stir in the eggs. Cover and keep warm.

2. Carefully slice the tops off the rocotos and scoop out all seeds and veins. Add 1/2 cup of sugar, and 1/2 cup of white vinegar to a large pot of water and bring to a boil. Boil the rocotos and their tops for about five minutes. Drain and repeat the process with fresh water, remaining sugar and remaining vinegar. (Tip: put the kettle on while you boil the peppers the first time so you have hot water ready for the second time.) This will (slightly) reduce their spiciness.

3. Preheat oven to 350F. Drain the rocotos well, fill with meat mixture and fit peppers into a 9×9 pan snuggly. Sprinkle grated mozzarella cheese over the peppers, then replace their tops. Bake for 20-30 minutes or until cheese is golden brown and the stuffed peppers are thoroughly heated. Serve with sliced, boiled potatoes.

Yield: Serves 6-9 (depending on size)
Source: Adapted from Kleph’s Kitchen

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

You may also like...

5 Responses

  1. Rick C. says:

    Death peppers??? LMAO!!! Rocotos maybe be spicy, but they are very flavorful and delicious…

  1. November 18, 2012

    […] a comment Denne oppskriften fra Tove Cecilie Fasting er så fantastisk! Den minner meg om Rocoto Relleno (Fylt rocotopepper) som er en typisk rett fra Peru, men jeg har aldri smakt den fylt med quinoa. […]

  2. December 20, 2012

    […] Rocoto Relleno Day (10.13.2013) […]

  3. January 1, 2013

    […] a la Huancaína 7. Papa Rellena 8. Pastel de Acelga9. Pastel de Choclo 10. Pastel de Papa 11. Rocoto Relleno 12. […]

  4. December 9, 2014

    […] had a variety of foods including foods from the various regions of Peru. The rocoto relleno is something you would find in Arequipa, the soups were from the Andes region. While papa rellena […]

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: