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1
Cut a lid from the stem end of each rocoto and reserve it. Remove all seeds and internal membranes. Bring a large pot of salted, vinegared water to the boil. Blanch the rocotos for 2–3 minutes, discard the water, and repeat the cycle 3–5 times with fresh salted, vinegared water each time. The pepper is sufficiently tamed when it carries evident heat but no longer overwhelms — fruity depth must remain audible beneath the fire.
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2
After the final blanch, drain the rocotos, dry them thoroughly, and refrigerate uncovered for one hour. The exterior should feel dry to the touch and the walls firm; drier walls hold their shape through the bake and produce a better caramelised exterior.
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3
Cook the ground meat in a pan over medium heat until no pink remains. Add the raisins and chopped olives. Season and stir to combine. Remove from the heat and allow the filling to cool completely before proceeding — the filling must be at room temperature; a warm filling will steam the pepper walls from inside during baking, collapsing their structure.
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4
Fold the sliced hardboiled eggs through the cooled filling. Pack the mixture firmly into each rocoto cavity without overfilling. Lay a slice of cheese across the opening to seal it, then set the reserved lid alongside or on top.
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5
Arrange the stuffed rocotos in a baking dish. Bake at 160 °C for 20 minutes. The cheese seal should be fully melted and lightly coloured; the pepper walls should hold their shape without weeping or collapsing. Remove immediately — rocotos held above 180 °C or beyond 20 minutes will collapse and shed liquid.