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Cut the top part of rocotos. Remove seeds and veins.
Boil in water with salt and Ľ cup vinegar. Repeat boiling for three times.
Stuffing:
Sauté garlic and onions with butter in a medium size pan. Add aji panca and meats.
Season with salt and pepper and mix well.
Add minced rocoto (seeded and deveined), pecans and flour. Finally add broth and milk or cream. Mix thoroughly and set aside.
Sauce:
In a medium size skillet sauté garlic in olive oil. Add tomato paste and wine. Let mixture cook for 5 minutes.
To serve:
Stuff rocotos carefully with meat mixture.
Pour tomato sauce on the bottom of baking dish. Place rocotos on top alternating with cooked potatoes.
Cover both with mozzarella and parmesan cheese.
Bake in a preheated oven 350° F (175° C) until cheese melts.
Serve immediately.
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