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–+ servings

Rocoto Relleno de Queso

Arequipa's fiery stuffed pepper, made meatless here with a savory melted cheese and vegetable filling packed into whole rocoto peppers.
Print Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: Peruvian
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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