Authentic Rocoto Relleno Recipe Arequipa, Peru

Name: Rocoto relleno (Peruvian stuffed peppers)
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 4 rocoto or bell peppers; 1/4 cup (60 ml) vegetable oil; 1 cup (150g) red onion; 1 tbsp garlic; 1 tbsp ají panca (substitute with ancho powder or paste); 1/2 lb (250g) pork, minced with knife; 1/2 lb (250g) beef, minced with knife; salt & pepper, to taste; 1 tsp cumin; 1 tbsp roasted peanuts; 1/2 cup (75g) raisins; 1/4 cup (45g) black olives, chopped; 1 tbsp parsley; 2 hard-boiled eggs, chopped; queso fresco, parmesan or cheese of your choice to top off stuffed peppers; 1 egg; 1/2 cup (120 ml) evaporated milk