Rocoto Relleno - Peruvian Stuffed Peppers

Make sure to wear a pair of gloves and goggles - fresh rocoto peppers are very spicy. Place the peppers, one by one, on the cutting board, and with a sharp knife, remove the top of the pepper and the seeds and veins. Rinse under running water and set aside.

Put four cups of water in a medium saucepan on high heat. When it starts to boil, add a tablespoon of sugar, a teaspoon of salt, a clove, a bay leaf, and a tablespoon of vinegar. Place the rocotos in the pot, cook for three minutes. Turn off the stove, drain the water, and drain. Repeat this procedure two more times. The purpose of this is to eliminate the excess of natural spice. Be very careful not to overcook them. Set them aside while you prepare the filling.

Preheat the oven to 150°C/300°F.

Next, In a pan add three tablespoons of oil, when it is very hot, add the finely chopped onion and crushed garlic. Cook, stirring occasionally until the onion turns transparent.

Then add the ground beef, stirring little by little until the meat loses its deep pink color. Add the cumin, paprika, raisins, and ground peanuts. Stir and turn off the stove.

Arrange the rocotos inside a baking tray, and with the help of a spoon fill half the pepper with meat stew. Add olive and a piece of hard-boiled egg. Complete the filling with meat. Press with the spoon so that there is no air or spaces without filling inside the pepper. Finally, cover with a piece of fresh cheese, and close with its "lid".

In a bowl, beat the egg with the milk and a pinch of salt. Pour this mixture over the rocotos. And take them to the oven. Cook them for 10 to 15 minutes.

Serve with potato cake.