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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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