Rocoto peppers are incredibly popular in Peru, and although we can’t get them in the U.S., we can recreate a similar version using bell peppers. Substitute ground chicken or turkey if you like!
1 lb. ground beef (500gr)
1 small onion, peeled and chopped
1 large clove minced garlic
Salt and pepper to taste
4 oz queso fresco, crumbled (113gr)
½ cup grated parmesan cheese (50gr)
½ cup panko bread crumbs (62gr)
4 whole red bell peppers
1 cup frozen peas and carrots (110gr)
1 fresh chile habanero, seeds removed and sliced (optional)
Brown the ground beef and chopped onions in a covered 2 qt (2lt) saucepan over medium heat until complete cooked, about 10 minutes. Once cooked, add the minced garlic, and season with salt and pepper. (I cooked the ground beef the night before, cooled the pan completely – about an hour, and then stored in the refrigerator overnight. This shortened meal prep time the next day.)
Prepare the cheese topping by combine the crumbled queso fresco, the parmesan cheese and panko in a 1 qt. (1lt) bowl. Toss to combine well.
Heat your oven to 350°F (176°C)
Meanwhile, prepare the bell peppers by slicing vertically and scraping out the seeds. You can choose to leave on the tops or remove (I wish I had left the tops on for my food pic, but I had a styling malfunction. Oops.) Place the 8 halves of the peppers in an oven proof casserole.
Stir the frozen peas and carrots into the ground beef filling. Stuff the pepper halves with the ground meat and vegetable mixture. Top with a slice of chile habanero, if you wish. Cover with equal amounts of the cheese topping, and bake for 30 minutes, until the cheese is slightly melted and toasted.