Preheat an oven to 350 degrees.
Cut the top off each chile, remove the seeds and the membranes and
save the tops.
Brown the ground beef and onion in a skillet, breaking up any large
clumps of beef. Add the peanuts, raisins, carrots, hard-cooked egg and
peas and cook for 5 minutes. Season to taste with salt and pepper.
Fill each rocoto with the meat mixture and cover with the rocoto tops.
Place the potatoes in a lightly greased pan and arrange the filled
rocotos on top. Beat the milk and eggs in a seperate bowl and pour over
the rocotos. Sprinkle the cheese around the rocotos and bake for 10
Heat Scale: Medium
From: Chile Pepper magazine,
Posted By: Chile Pepper magazine
Date: October 1996.