Stuffed Rocoto Peppers

How to make Stuffed Rocoto Peppers.

Ingredients: Makes 10

  • 10 rocoto peppers
  • ½ cup sugar
  • ⅓ cup vegetable oil
  • 6 tablespoons aji panca paste
  • 1 lb sirloin tips, finely cut in small squares
  • 2 bay leaves
  • 2 lbs red onions, diced
  • ¼ teaspoon sugar
  • 2 tablespoons peanuts, toasted and ground
  • ½ teaspoon dried oregano
  • 5 black olives, seeded
  • 2 hard-boiled eggs, chopped
  • 1 tablespoon parsley leaves, chopped
  • 2 tablespoons black raisins
  • 3 eggs
  • 1 can unsweetened evaporated milk
  • Salt and pepper

For the potato gratin:

  • 2 lbs waxy potatoes, boiled, peeled and thickly sliced
  • 8 oz fresh white cheese in thick slices
  • 1 teaspoon aniseed
  • 1½ cups unsweetened evaporated milk
  • 1 tablespoon butter
  • 4 eggs
  • Salt and pepper


  1. To tame the heat of the rocotos, cut the top of each one and using a spoon scrape the seeds and ribs from the inside.
  2. Be very careful, and it´s wise to use gloves to protect your hands, and wash them well when you finish.
  3. DO NOT touch your eyes!
  4. Put the rocotos in a pan with water to cover, a tablespoon of sugar, and bring to a boil, turn off the heat, then discard the water.
  5. Add more fresh water and repeat this operation three times.
  6. Drain and cool the rocotos, then reserve.
  7. Meanwhile, in a saucepan over high heat, warm the oil, add the aji panca paste, beef and bay leaves.
  8. When cooked, add the onion, ¼ teaspoon sugar, salt and pepper.
  9. Add the peanuts, oregano, olives, hard-boiled eggs, parsley, raisins, salt and pepper.
  10. Fill the rocotos with this mixture.
  11. Accommodate in a rectangular or square pyrex or baking pan.
  12. In a bowl, beat one egg with one can of evaporated milk, salt and pepper, and pour over the rocotos.
  13. Beat two eggs until very thick and put a tablespoon over each rocoto.
  14. Then cover with the reserved tops.
  15. Bake for 15 minutes in a 350F oven.
  16. Serve with the potato gratin.

To make the potato gratin:

  1. To make the potato gratin, butter a baking pan or a pyrex, make one layer of potato slices, cover with fresh cheese slices and a sprinkling of aniseed.
  2. Repeat three times.
  3. In a bowl whip the four eggs until very thick, add evaporated milk, salt and pepper.
  4. Pour over the potatoes and cheese.
  5. Bake in a 350F oven until golden and thick.
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