How long can I store leftovers?

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

Can I use other peppers?

Yes, bell peppers or poblano peppers are suitable milder alternatives.

Is it possible to make this dish vegan?

Substitute queso fresco with a plant-based cheese alternative.

What if I can't find Rocoto peppers?

Substitute with red bell peppers or other available spicy peppers for a similar experience.

How can I make it less spicy?

Remove all seeds and membranes from the Rocoto peppers, or use a milder pepper like a bell pepper.

Zesty Peruvian Rocoto-Stuffed Peppers with Lime Dressing

Name: Zesty Peruvian Rocoto-Stuffed Peppers with Lime Dressing
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: Rocoto peppers; Olive oil; Salt; Quinoa; Vegetable broth; Onion; Garlic; Carrot; Sweet corn; Fresh cilantro; Ground cumin; Queso fresco; Fresh lime juice; Olive oil; Honey; Salt and pepper; Fresh cilantro leaves; Lime wedges

A Vibrant And Spicy Peruvian Classic

Experience the bold flavors of Peru with these Rocoto peppers stuffed with savory quinoa, vegetables, and cheese, all topped with a refreshing lime dressing.

1 h 30 min
4
Intermediate

Ingredients

For the Rocoto Peppers

Rocoto peppers

Olive oil

1 tablespoon

Salt

to taste

For the Quinoa Filling

Quinoa

1 cup

Vegetable broth

2 cups

Onion

1 small, finely chopped

Garlic

1 clove, minced

Carrot

1, diced

Sweet corn

1 cup

Fresh cilantro

1/2 cup, chopped

Ground cumin

1 teaspoon

Queso fresco

1/2 cup, crumbled

For the Lime Dressing

Fresh lime juice

1/4 cup

Olive oil

1/3 cup

Honey

1 teaspoon

Salt and pepper

to taste

For Garnishing

Fresh cilantro leaves

Lime wedges

Preparation

Preparing the Rocoto Peppers

Preheat the oven

Preheat your oven to 375°F (190°C).

Core the peppers

Slice the tops off the Rocoto peppers and hollow out the seeds and membranes.

Handle Rocoto peppers with gloves as their oils can irritate skin.

Season the peppers

Rub the peppers with olive oil and season with salt.

Preparing the Quinoa Filling

Rinse the quinoa

Rinse the quinoa under cold water.

Cook the quinoa

In a pot, combine quinoa and vegetable broth, bring to a boil. Reduce heat, cover, and simmer for 15 minutes until quinoa is fluffy.

Prepare the filling

In a pan, sauté the onion and garlic until soft. Add carrots and corn, cooking until just tender. Stir in cooked quinoa, cilantro, cumin, and queso fresco.

Let the stuffing cool slightly before filling the peppers to prevent sagging.

Cooking Process

Stuff the peppers

Spoon the quinoa mixture into each prepared Rocoto pepper, packing tightly.

Bake the peppers

Place stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes.

Prepare the dressing

Whisk together lime juice, olive oil, honey, salt, and pepper.

Plating & Serving