Preparing this dish requires patience, especially due to the preparation of the rocoto peppers, which are much spicier than regular peppers. Repeated boiling in water helps to reduce their spiciness and soften them. The result is a dish that is spicy but not overly so, with a rich and complex flavor that is well worth the time and effort.
Wash the peppers and carefully cut out the tops and remove the seeds and veins. Gloves are essential to avoid burns from the capsaicin.
In a pot, bring water to a boil, add the peppers, and boil for 5 minutes. Drain the water and repeat the process 2-3 more times. For a less spicy result, add a little vinegar or sugar to the water.
In a skillet, heat the oil and sauté the onion until soft. Add the minced garlic and cook for about a minute. Add the ground meat and cook until browned.
Add the raisins, olives, tomato paste, and spices. Mix well and let simmer for a while. Remove from heat and stir in the grated cheese.
Preheat the oven to 180°C (350°F). Dry the cooked rocoto peppers and fill them with the meat mixture. Place the peppers in a baking dish.
Place a slice of mozzarella or provolone on top of each pepper. Bake for about 25-30 minutes, until the cheese is melted and golden.
Serve hot, preferably with boiled potatoes or rice.