This recipe takes its cue from rocoto relleno, a South American classic in which the thick-walled rocoto chilli itself becomes the vessel for a hearty filling – a technique quite different from what you'd do with thinner-walled chilli varieties.
Why Rocoto Is Particularly Suited to Stuffing
Rocoto chillies have unusually thick, firm flesh compared with most other chilli types – which means they hold their shape when stuffed and baked, instead of collapsing quickly the way thinner-walled varieties do.
Sweet and Savoury: Raisins and Almonds in the Filling
Raisins and chopped almonds bring a sweet, nutty note to the hearty mince-and-cheese filling – a contrast typical of South American cooking that rounds off the rocoto's heat rather than intensifying it.
Cheese, Inside and Out
Half the grated cheese goes straight into the filling, while the other half only goes on top at the end – inside it binds the filling and adds creaminess, on top it gives a golden, lightly crisp crust.
Serving Suggestion
Served hot straight from the oven is when the stuffed rocotos show off their full flavour best – as a main course with rice, or as part of a larger tapas spread.
You'll find the rocoto chillies for this recipe in our Capsicum pubescens category.
