The Day We Cook: Rocoto Relleno, Peruvian Stuffed Chili Peppers

rocoto peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeño peppers

Bell peppers are milder and more accessible, while jalapeños add a different heat.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

black olives

🥗Healthier: green olives

💰Cheaper: capers

Green olives are a healthier option, while capers are a budget-friendly alternative.

Start by preparing the ingredients, laying them out in individual containers for easy access.

Chop the shallots and jalapeno peppers, and set them aside.

In a pot, add the chopped shallots, jalapeno peppers, and garlic.

Add the bouillon, black pepper, cayenne pepper, and cumin to the pot.

Stir the mixture to combine the spices and vegetables.

Add the ground beef to the pot and cook until browned, stirring occasionally.

Once the beef is browned, add the rocoto pepper paste and aji panca paste, stirring to combine.

Remove the pot from heat and mix in the queso fresco until well combined.

Stuff the mixture into the prepared red and green bell peppers, pressing gently to pack them in.

Top the stuffed peppers with additional queso fresco if desired.

Place the stuffed peppers in a baking dish and bake in the oven until the cheese is melted and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens