This sounds like the right filling for the papas rellenos (don't know if I'm spelling that right) and it's called rocotos rellenos so I'm thinking this recipe is just stuffed inside of a pepper instead of potatoes.
- 8 rocotos
- 6 tbsp sugar
- 3 tbsp vinegar
- 4 tsp crushed garlic
- 14 oz (400 g) ground chuck
- 14 oz (400 g) ground pork
- 4 cups red onion, finely chopped
- 8 tomatoes, peeled, seeded and chopped fine
- 4 oz (120 g) raisins, soaked
- 4 tbsp ají panca paste
- 8 tbsp vegetable oil
- 8 black olives, pitted and chopped
- 2 hard-boiled eggs, chopped
- Grated cheese for gratin
- Salt, pepper and cumin
For the crema de rocoto:
- 1 cup heavy cream
- 2 tbsp rocoto paste (see Salsas)
- ¼ cup white wine
Heat the oil in a large skillet and sauté the onion and garlic over medium heat until golden, about 5 minutes.
Crumble the ground pork and beef into the skillet and cook over medium heat, stirring often until meats are browned. Spoon off as much excess fat as possible.
Add the ají panca paste, tomato, raisins, salt, pepper and cumin and cook for a further 10 minutes.
Remove from heat and add the olives and hard-boiled egg. Cover and keep warm.
Carefully slice the tops off the rocotos and scoop out all seeds and veins.
Add 2 tbsp sugar and 1 tbsp vinegar to a large pan of water and bring to the boil. Blanche the rocotos and their tops in three separate changes of water, adding 2 tbsp sugar and 1 tbsp vinegar to each change of water. This will reduce their spiciness.
Drain the rocotos well and fill with the meat mixture and cover with grated cheese. Replace the tops.
Place under a broiler until cheese is melted and golden. Serve immediately with crema de rocoto.
To make the crema de rocoto:
Reduce wine in a small pan over medium heat until almost totally evaporated, about 4 minutes. Add cream and rocoto paste. Lower heat and continue cooking until the sauce has reduced to a thick pouring consistency.