Finely chop the onion. Add 3 tablespoons of oil to a skillet and fry the onion until lightly browned. Season with cumin and a pinch of salt and mix in the ground meat, stirring while it browns.
Season well with some oregano, salt and pepper to taste and continue cooking for 2-3 minutes longer until the flavours mix.
Sprinkle the chopped parsley and mix into the dish, then add the olives and chopped eggs.
Preheat the oven to 350° Fahrenheit (176 ℃)
Fill the rocoto peppers with the mix we've just prepared and place them in a baking dish. and cover each with the lid that was removed. Use cocktail sticks to hold the rocotos in place.
Fill the Rocotos with this preparation and place them in a baking dish, covering each one with the lid that was removed and hold it in place with a cocktail stick. Place in an oven preheated to 350° Fahrenheit (176 ℃).
Bake for 10-15 minutes until the peppers have roasted.
Take the dish out of the oven and place the 6 potatoes in between the peppers and top each potato with a slice of cheese.
Sprinkle everything with milk and place back in the oven for another 15-20 minutes until everything is roasted and the cheese has turned golden brown.