Preheat an oven to 350 degrees. Cut the top off each chile, remove the seeds and 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 add the 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 separate bowl and pour over the rocotos. Sprinkle the cheese around the rocotos and bake for 10 minutes.