Rocoto Relleno

Slice off the top of each rocoto pepper along with the stem to form a lid. Remove the seeds and white membranes. Soak the peppers in salted water for 12 hours to tone down their heat.

Transfer the rocotos and their lids to a pot, cover with water, add salt and bring to a boil. Boil for 3–5 minutes, drain, and repeat the boiling process two more times, using fresh water each time. Don't overcook, so the peppers hold their shape.

Heat the oil in a skillet. Sauté the finely chopped onion for 5–7 minutes until soft, then add the garlic, aji panca paste, cumin and oregano, and cook for 1 minute more.

Add the ground beef, salt and black pepper. Cook for 8–10 minutes, breaking up any lumps, until the meat is fully cooked through.

Remove the filling from the heat and stir in the ground toasted peanuts, raisins, chopped black olives, chopped parsley and diced hard-boiled eggs.

Fill the rocotos with the mixture, top with slices of fresh cheese and cover with the lids. Slice the potatoes and arrange them in an oiled baking dish alongside the peppers. Separately, whisk raw eggs with milk, salt and black pepper, and pour the mixture into the dish.

Bake in an oven preheated to 175°C for 20–25 minutes, until the cheese has melted and the top is golden brown. Serve hot together with the baked potatoes.