Roast the peppers on a griddle.

Once well roasted, place them in a plastic bag to sweat.

After about 20 minutes, remove the skin and seeds, and wash them well.

Now fill the peppers with the panela cheese and set aside.

In a pan, fry the onion. Once translucent, add the milk and chicken bouillon cubes.

When the milk begins to boil, place the peppers in the pan and let it simmer covered.

Once ready, they are delicious.