Stuffed Rocotos

This chile pepper originated in the mountains of South America and Mexico. Because of their appearance they are often called “Manzano” which means apple chile. This pepper can only be grown in these regions at elevations above 5000′ therefore making these very rare in the US.These chiles are unique in that they are the only ones that have black seeds. They are very hot and meaty. Rocotos are chopped and used in salsas or sometimes stuffed with cheese and meat and then baked.

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6 Rocotos (large jalapenos may be used as a substitute)
2 Tbsp. of vegetable oil
1 medium onion, finely chopped
3 cloved of garlic, minced
1/2 pound of ground beef
1/2 tsp. ground cumin
1/4 cup of pitted olives, chopped
1 tsp. salt
2 tsp. of raisins
1 egg, lightly beaten
6 yellow potatoes, boiled and cut in half
1 cup of grated mozzarella or Gruyere cheese
1/4 cup of milk
freshly ground black pepper to taste


One day prior to serving, cut the tops off the rocotos. The tops may be saved as a garnish. Remove all the seeds and veins. Soak the rocotos for 24 hours in a bowl of water with 2 Tbsp. of salt, changing the water at least twice.

Heat the oil in a frying pan and add the onions. Cook until tender, then add the garlic and fry for 2 minutes longer. Add the meat and cumin and fry until cooked. Add the olives, salt, raisins and beaten egg.

Stuff the rocotos with this mixture.

In a baking dish, arrange the rocotos and potatoes. Add the milk and arrange the cheese atop the rocotos.

Bake at 400F for 40 minutes.

Yields 6 servings as an appetizer.

Recipe from the Fiery Foods website.