Preparation

preparation
The rocotos are cleaned, with a sharp-pointed knife the seeds are removed, the veins and they are washed well, they are put to boil in water with salt and vinegar (the latter is to prevent the hot pepper from falling apart) changing the water with salt for 3 times as soon as it starts to boil.

filling
Put oil in a pan to heat, fry the onion, add the meat, the chopped tomato, cumin, pepper, salt until it is well cooked
add toasted and ground peanuts, chopped parsley and raisins. then it is removed from the fire.
the chopped eggs are added and the oils are added and the rocotos are filled.
A little oil is added to a roasting pan, then the stuffed rocotos and the boiled potatoes are arranged.
cheese slices are placed on top of the rocotos and potatoes.
two eggs are beaten (white and yolk) mixed with 1/2 cup of milk with salt to taste. then it is mixed and they are thrown on top of the rocotos and potatoes.
put in the oven at a moderate temperature for 1/4 of an hour or so.

Ingredients

  • 10 red peppers
  • 1 cup of vinegar
  • 1/4 liter of salt oil to taste
  • for the filling
  • 3 large chopped onions
  • 1/2 pound of minced meat
  • 3 tomatoes
  • 1/4 peas consera
  • 3 boiled eggs, roasted and ground peanuts, seedless raisins, small olives, cumin, ground pepper, chopped parsley, fresh cheese, boiled potatoes.