📍 Where this dish comes from: Arequipa (the White City) · El Misti volcano
Discover the history of this region →
Discover the history of this region →
Arequipa’s famous stuffed peppers, filled here with shredded chicken instead of the traditional beef-and-raisin picadillo, and finished with melted cheese.
What You’ll Need
Servings: 4 servings
Calories: 340kcal
Ingredients
- 4 rocoto peppers tops cut off and seeded
- 2 cups cooked shredded chicken
- 2 tbsp olive oil
- 1/2 onion diced
- 2 cloves garlic minced
- 1/4 cup walnuts chopped
- 2 tbsp tomato paste
- 1/2 cup shredded queso fresco or mozzarella divided
- 1 tsp ground cumin
- Sea salt and black pepper
Instructions
- Parboil the rocoto peppers in salted water for 5 minutes to soften and mellow the heat, then drain.
- Sauté the onion and garlic in olive oil until soft.
- Stir in the shredded chicken, walnuts, tomato paste, cumin, salt, and pepper. Cook 5 minutes.
- Fold in half of the cheese.
- Stuff the peppers with the chicken mixture and top with the remaining cheese.
- Bake at 375°F for 20–25 minutes, until the peppers are tender and the cheese is golden.
- Serve hot.
Nutrition
Serving: 1serving | Calories: 340kcal | Protein: 26g | Fat: 22g | Fiber: 2g
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Health Benefits
- Walnuts replace the traditional raisins, cutting the added sugar entirely.
- Cheese and chicken keep the filling rich in fat and protein.
Pairs Well With
- Champiñones al Ajillo
- Judías Verdes Saltadas