Stuffed Rocoto Peppers
These fiery Peruvian-style rocoto peppers are stuffed with a flavorful mixture of ground beef, onions, tomatoes, olives, and spices, then topped with melty cheese. Baked to perfection, this dish combines bold heat with savory goodness for a satisfying meal that’s easy to make and full of flavor. Perfect for spice lovers!
Ingredients
- 2 large rocoto peppers yes, these guys are spicy, so handle with care!
- 200 g of ground beef or you can use your favorite protein—pollo anyone?
- 100 g of diced onion the base of any great dish
- 50 g of diced tomatoes a juicy, sweet contrast to the heat
- 100 g of grated cheese you know we love that melty goodness
- 2 cloves of garlic minced (because garlic makes everything better, period)
- 50 g of black olives chopped (brings that umami punch)
- 1 tsp of cumin for that earthy warmth
- 1 tsp of paprika a little smokiness never hurt anyone
- Salt and pepper to taste season to perfection, porque sí
- 200 ml of vegetable broth helps keep everything juicy, trust me
Instructions
- Preheat the oven to 180°C (350°F).
- Cut the tops off the rocoto peppers and remove the seeds carefully.
- In a pot, sauté the diced onion and garlic until translucent.
- Add the ground beef, cumin, paprika, salt, and pepper, and cook until browned.
- Stir in the diced tomatoes and olives, cooking for a few more minutes.
- Fill each rocoto pepper with the beef mixture, packing it down slightly.
- Place the stuffed rocoto peppers in a baking dish and pour the vegetable broth around them.
- Sprinkle grated cheese on top of each pepper.
- Bake in the preheated oven for about 20 minutes, or until the cheese is golden and bubbly.
Notes
Macros Breakdown:
- Total Calories: 485kcal
- Carbs: 15g
- Proteins: 40g
- Fats: 30g