Stuffed rocoto chillies

Directions

1. Wash the rocotos, cut off the tops (reserve these) then remove the seeds and the membranes. Place in a large bowl of salted water and set aside to soak for at least 3 hours. During this time, change the water at least twice (this reduces the spiciness of the chillies).

2. For the filling, add the beef with the finely-chopped onion to a hot frying pan and cook, stirring frequently, until nicely browned. Stir in the garlic and red bell pepper sauce the season to taste with salt, black pepper, and ground cumin. Add a little sugar to sweeten then stir to combine and add the crushed peanuts and the chopped hard-boiled eggs. Use this mixture to stuff the rocotos.

3. In another bowl, mix together the grated cheese, raw eggs and the evaporated milk. Season to taste with salt and black pepper.

4. Arrange the hot peppers in an oven-proof dish and spoon over the cheese mixture. Sit the sliced-off rocoto tops on the cheese mixture.

5. Arrange the diced potatoes around the chillies and scatter over the parsley. Transfer to an oven pre-heated to 180°C and bake for about 40 minutes, or until the filling is hot, the chillies are soft and the cheese mixture is golden.

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