Slice the tops off the rocoto peppers and remove the seeds; boil them in water with a little vinegar or sugar for ten to fifteen minutes to soften their heat, then drain and set aside.

Warm a little oil in a pan and sauté the onion, garlic, and tomato until they soften and form a fragrant base.

Add the minced meat, cumin, paprika, salt, and pepper, cooking until the meat browns and absorbs the spices.

Stir in the raisins, olives, and peanuts, letting the mixture cook together for a few minutes before removing from the heat.

Mix in the beaten egg to bind the filling, then spoon the mixture generously into each rocoto.

Place a slice of white cheese on top of each stuffed pepper, pressing gently so it adheres.

Arrange the peppers upright in a baking dish and bake at 180°C for twenty to twenty-five minutes, or until the cheese melts and takes on a light golden colour.

Serve warm, traditionally accompanied by pastel de papa or simple white rice.