Rocoto Relleno

1. Slice the tops off the rocotos and reserve them as lids, carefully scooping out the seeds and white membranes, then blanch the hollowed peppers three times in fresh boiling water with a little sugar, draining between each round, to tame their fierce heat.
2. Hard-boil 3 of the eggs by simmering them for 9 minutes, then cooling, peeling, and chopping them.
3. Brown the ground beef in the oil, then add the finely diced onion, garlic, cumin, and aji panca and cook for 8 to 10 minutes until the onion is soft and the meat is fully cooked through, stirring in the raisins and chopped olives and seasoning well with salt and pepper.
4. Fold the chopped boiled egg through the cooled filling, then pack it firmly into each drained rocoto and tuck a slice of queso fresco on top.
5. Set the stuffed peppers snugly in a baking dish, cap each with its reserved lid, and pour a beaten mixture of the remaining 2 eggs around and over them.
6. Bake at 180C for 25 to 30 minutes until the peppers are tender and the cheese is melted and golden, then serve hot with a slice of baked potato gratin alongside.

You'll use: Oven · Pan · Large pot · Saucepan · Baking dish