Pimiento (rocoto) relleno (Stuffed red peppers)

Written by peruanista on August 1st, 2009


  • 1 cube beef bouillion
  • 6 red peppers (or rocotos if you find them)
  • ½ kg (1 lb) pork meat
  • ½ cup oil
  • 2 boiled eggs
  • 100g cream cheese
  • 2 onions
  • 1 spoonful ground garlic
  • 1 spoonful aji panca (ground)
  • 1 cup evaporated milk
  • 1 teaspoonful oregano
  • 1 spoonful parsley
  • 6 boiled potatoes



  • Cut the top of the red peppers and carefully remove the seeds and core.
  • Fry the onions, the ground garlic and aji panca. Add the meat very finely cut, the bouillion cube, oregano, parsley and the chopped boiled eggs.
  • Fill the red peppers with this mix
  • Place the stuffed peppers in an oven ready tray alternating with the potatoes.
  • Mix the oil and milk. Season the mix with salt
  • Bathe the red peppers and potatoes with the oil/milk mix
  • Replace the red pepper top and put in the oven for 20 minutes.
  • Remove from oven, remove the red pepper top and put a slice of cheese on top of the potatoes and red peppers. Keep the tops aside. You will add them before serving.
  • Place back in the oven for 5 minutes.
  • Serve immediately after removing from oven



  • This recipe calls for rocotos, but those are hard to find outside of Peru. If you are able to find the rocotos, the recipe changes a bit: After removing the rocoto tops and seeds, you leave the rocotos in salty watter for 24 hours (changing the water frequently). Then you wash them in hot water. Place the rocotos in sugary water and make it boil. As soon as it boils, remove. Redo the boiling in sugary water 2 more times. Afterwards let the water drip upside down.

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