Stuffed Rocoto Peppers

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Pisac Market / Pisac ruins

📍 Where this dish comes from: Pisac · Pisac Market / Pisac ruins
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Stuffed Rocoto Peppers, plated and ready to serve

A keto version of Arequipa’s signature Rocoto Relleno, with fiery rocoto peppers stuffed with seasoned beef, cheese, and egg, then baked until tender.

What You’ll Need

Ingredients for Stuffed Rocoto Peppers

Stuffed Rocoto Peppers

A keto version of Arequipa's signature Rocoto Relleno, with fiery rocoto peppers stuffed with seasoned beef, cheese, and egg, then baked until tender.
Print Recipe
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Appetizer
Cuisine: Peruvian
Servings: 4 servings
Calories: 310kcal

Ingredients

  • 4 rocoto peppers (or red bell peppers) tops removed and seeded
  • 1/2 lb ground beef
  • 1/4 cup diced onion
  • 2 cloves garlic minced
  • 1/4 cup crumbled queso fresco
  • 1 egg beaten
  • 2 tbsp heavy cream
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • Salt and pepper
  • Olive oil

Instructions

  • Parboil the peppers briefly in salted water with a splash of vinegar to mellow their heat, then drain.
  • Sauté the onion and garlic in olive oil, add the ground beef, cumin, and oregano, and cook through.
  • Remove from heat and stir in the queso fresco and beaten egg.
  • Stuff the peppers with the beef mixture and place in a baking dish.
  • Top with a little heavy cream and bake at 375°F for 20–25 minutes until the peppers are tender.

Nutrition

Serving: 1serving | Calories: 310kcal | Protein: 22g | Fat: 22g | Fiber: 2g
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Cooking Stuffed Rocoto Peppers in the kitchen

Health Benefits

  • Skipping the traditional rice filling keeps this dish low in carbohydrates.
  • Beef, cheese, and egg together provide a satisfying dose of protein and fat.
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