Stuffed Peruvian Rocoto Hot peppers, ROCOTOS RELLENOS I Lorentix

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork can be less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are lower in sodium, while canned olives can be more affordable.

rocoto peppers

💰Cheaper: bell peppers

Bell peppers can be used, but will lack the rocoto's heat.

Prepare the rocoto peppers by slicing the tops off and removing the seeds carefully.

Heat cooking oil in a skillet over medium heat. Add chopped onion and garlic, sauté until translucent.

Add ground beef to the skillet, breaking it apart, and cook until browned.

Stir in chopped Peruvian olives or Kalamata, and season with cumin, salt, and black pepper. Cook for a few minutes.

Remove from heat and mix in chopped boiled eggs, anise, and raisins.

Stuff each rocoto pepper with the beef mixture, pressing down gently to pack it in.

Top each stuffed pepper with cheese and sprinkle with bread crumbs (if using).

Place the stuffed peppers in a baking dish and add a little water to the bottom to create steam.

Cover the dish with foil and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Cooking Techniques

Equipment Needed

Spice Level: