Potato & Rocoto-Stuffed Peppers - Kraft Recipes Top
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Potato & Rocoto-Stuffed Peppers

Prep Time
Total Time

8 servings

The heat of fiery Peruvian rocoto chiles in these stuffed peppers is balanced with a cheesy ground beef and potato filling.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Heat dressing in large skillet on medium heat. Add onions and garlic; cook and stir 4 min. Add meat; cook 6 to 8 min. or until meat is browned.
  • Add next 5 ingredients; mix well.
  • Cut bell peppers in half horizontally; remove seeds and stems. Place peppers in single layer in 13x9-inch baking dish. Fill with meat mixture; top with cheese. Cover with foil.
  • Bake 35 to 40 min. or until peppers are tender.

Special Equipment Needed

Special Extra

Add 2 Tbsp. aji panca pepper paste with the potatoes.

Food Facts

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.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 300
Total fat 15g
Saturated fat 6g
Cholesterol 65mg
Sodium 380mg
Carbohydrate 18g
Dietary fiber 4g
Sugars 6g
Protein 24g
% Daily Value
Vitamin A 60 %DV
Vitamin C 120 %DV
Calcium 15 %DV
Iron 15 %DV

* 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.

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