Beef/Lamb: Stuffed Rocotos

Ingredients

• 12 large rocotos (Peruvian hot peppers)
• ½ kilo of ground beef
• 3 large onions, diced
• 3 tomatoes
• 3 hard-boiled eggs, chopped
• Oil
• Toasted and ground peanuts
• Pitted raisins
• Small black olives
• Salt, pepper, and cumin
• Chopped parsley

Side Dish

• Boiled potatoes
• Fresh cheese
• ½ cup of milk
• 2 eggs

Preparation

Remove the veins from the rocotos and clean them well inside. Wash and boil them in salted water. Change the salted water three times each time it begins to boil. Remove and set aside.

In a pan, heat a little oil and sauté the onion. Add the ground beef, chopped tomato, salt, pepper, cumin, and let it cook thoroughly. Add the peanuts, parsley, and raisins. Remove from heat and add the chopped hard-boiled eggs and olives. Stuff the rocotos with this mixture and place them in an oiled baking dish. Arrange the whole boiled potatoes in the same dish. Beat the eggs and mix them with milk and salt to taste. Cut the cheese into slices and place it on top of the rocotos and potatoes. Pour the egg and milk mixture over everything and bake until golden brown.