Putting together all the clues that have come over the years, I have finally figured out that when Peruvians make Rocotos Rellenos they use rocotos that are very very ripe and already pretty wrinkled. By this stage, the rocoto's flesh has softened, and I bet simply slicing off the top then shaking is all you need to do to remove the seed core (and probably a test of sufficient ripeness). That is why the rocotos rellenos recipe recently posted to chile-heads called for stuffing the raw rocotos then baking only 10 minutes. When the rocotos are properly wrinkly ripe, this short baking time ends up being just the perfect length. Still firm, yet tender. And rocotos have a very thin and tender skin, so they really are great stuffers. (Too bad my rocoto fruits are typically few in number and always awfully small -- no question that a finely chopped stuffing is required to stuff the ones I grow. :-) ) --- Brent