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Rocoto peppers have thick walls, like bell peppers, but are very hot. The seeds inside are actually black! Rocoto peppers been cultivated in Bolivia and Peru for thousands of years.
If you like your peppers super spicy, add an extra chopped rocoto pepper to the meat mixture.
For added flavor, stir 2 Tbsp. aji panca pepper paste into the meat filling before spooning into the pepper halves and baking as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.