Cut the top of the hot peppers and remove it liked a lid. Remove the seeds and veins, taking care not to break the pepper. Rinse thoroughly with water and salt. Put the peppers and the lids in a pot filled with water, vinegar and sugar and bring to a boil- change the water when it starts to boil and repeat three times. Strain the peppers and set asideMince the meats with a knife and fry in a skillet with hot oil and set aside, in the same skillet add the onion paste, hot pepper paste; fry and add the meats until they are ready. Add the milk, black mint, raisins and leave reducing slowly.Stuff the peppers with this mix and a piece of egg and the chopped black olives. Place the lids back on the peppers with the cheese, securing them with toothpicks. Gratiné.