Are you ready to spice up your dinner with something deliciously unique? Rocoto con Queso, or Stuffed Hot Pepper, is a beloved dish from the vibrant culinary landscape of Peru. This mouthwatering recipe features the rocoto pepper, known for both its fiery flavor and stunning color. With a rich history rooted in Peruvian culture, rocoto peppers have been used for centuries and are an essential ingredient in many traditional dishes.

What makes Rocoto con Queso so popular? It’s not just about the heat; this dish combines the kick of spicy peppers with the creamy goodness of cheese, creating an explosion of flavors that leaves everyone wanting more. Plus, it’s versatile and can be enjoyed as an appetizer, side dish, or even a main course. Let’s dive into this flavorful journey!

Ingredients

Ingredient Quantity
Rocoto peppers 4 medium
Cheese (preferably queso fresco) 200 grams
Garlic 2 cloves, minced
Onion 1 small, chopped
Oregano 1 teaspoon
Salt to taste
Black pepper to taste
Olive oil 2 tablespoons
Tomatoes (optional) 1, diced

*Note: If you can’t find rocoto peppers, you can substitute them with jalapeño or poblano peppers, though they won’t be quite as spicy.*

Step-by-Step Instructions

1. Preparation of the Peppers: Start by carefully cutting the tops off the rocoto peppers and gently removing the seeds. Be cautious; wear gloves if needed to avoid the spicy oils on your hands!

2. Make the Filling: In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until they turn soft. Then, add the minced garlic and cook for an additional minute.

3. Combine Ingredients: In a bowl, mix the sautéed onions and garlic with the cheese, oregano, salt, and black pepper. If using, add the diced tomatoes to the mixture.

4. Stuff the Peppers: Carefully fill each rocoto pepper with the cheese mixture. Press it down gently to ensure it’s packed in.

5. Bake: Place the stuffed peppers in a baking dish. Bake at 180°C (350°F) for about 25-30 minutes or until the peppers are tender and the tops are golden.

6. Serve: Let the Rocoto con Queso cool for a few minutes before serving. Enjoy it warm, garnished with fresh herbs if you like!

Nutritional Information

Nutrient Amount Daily Value (%)
Calories 180 9%
Protein 8g 16%
Carbohydrates 5g 2%
Fats 14g 22%
Fiber 2g 8%
Vitamin C 80mg 100%

Tips and Tricks

– If you want a milder version, make sure to remove all the seeds from the rocoto peppers.
– Experiment with different types of cheese! Cream cheese or mozzarella can be great alternatives.
– Serve your stuffed peppers with a side of rice or a light salad for a complete meal.
– Avoid overstuffing the peppers to prevent bursting during baking.

FAQs

1. Can I make Rocoto con Queso ahead of time?

Yes! You can prepare the stuffed peppers a day in advance and store them in the fridge. Just bake them when you’re ready to serve.

2. Are rocoto peppers very spicy?

Yes, rocoto peppers are known for their heat. They can be spicier than jalapeños, so use caution if you’re sensitive to spice.

3. What cheese works best for this recipe?

Queso fresco is traditional, but you can also use mozzarella or any soft cheese that melts well.

4. Can this dish be made vegan?

Absolutely! Substitute the cheese with a plant-based cheese or a mixture of blended cashews.

5. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

6. Can I freeze Rocoto con Queso?

Yes, you can freeze the stuffed peppers before baking them. Just thaw and bake when ready!

7. What’s a good side dish to serve with this?

A refreshing salad or steamed vegetables pairs wonderfully with rocoto con queso.

8. How do I make it less spicy?

Remove all seeds and membranes from the rocoto peppers to reduce their heat.

Enjoy making this delightful Rocoto con Queso recipe and delight in the flavors of Peru! Perfect for impressing your family or serving at a party, this dish brings a taste of adventure to your kitchen.