Stuffed caigua (fruit native to the Andes)

Cut and remove the seeds from the caiguas and then soak them in hot water to soften them. apart, bread is soaked in water and cooked in oil with ground meat. later, we finish preparing the filling adding raisins, olives and chopped hard-boiled egg (it must be well seasoned). We introduce the preparation in the caigua, adding flour in the open end. In a pot, make a dressing with chopped onion, ground chili pepper, yellow chili and pepper. Add a little broth, place the caiguas and wait for them to cook. we serve with rice.