📍 Where this dish comes from: Barranco, Lima · Puente de los Suspiros
Discover the history of this region →
Discover the history of this region →
Arequipa’s fiery stuffed pepper, made meatless here with a savory melted cheese and vegetable filling packed into whole rocoto peppers.
What You’ll Need
Servings: 4 servings
Calories: 260kcal
Ingredients
- 4 rocoto peppers (sub: large red bell peppers for a milder version)
- 1 tbsp white vinegar
- 2 tbsp olive oil
- 1/2 onion finely diced
- 2 cloves garlic minced
- 1 cup diced zucchini
- 1 cup shredded mozzarella or queso fresco
- 1/4 cup grated Parmesan
- 2 tbsp heavy cream
- Sea salt and black pepper
Instructions
- Cut the tops off the rocotos and remove the seeds and ribs. Parboil 5 minutes in salted water with the vinegar, then drain.
- Preheat the oven to 375°F.
- Heat the olive oil and sauté the onion and garlic until soft.
- Add the zucchini and cook 4–5 minutes, until just tender. Season with salt and pepper.
- Stir in half the cheese and the cream, then remove from heat.
- Stuff the peppers with the mixture and top with the remaining cheese.
- Bake 20–25 minutes, until the cheese is bubbling and golden.
Nutrition
Serving: 1serving | Calories: 260kcal | Protein: 12g | Fat: 20g | Fiber: 2g
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Health Benefits
- A vegetable-and-cheese filling replaces the traditional meat-and-rice stuffing, keeping carbs minimal without losing the dish’s richness.