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–+ servings

Rocoto Relleno de Pollo

Arequipa's famous stuffed peppers, filled here with shredded chicken instead of the traditional beef-and-raisin picadillo, and finished with melted cheese.
Print Recipe
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Peruvian
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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