Preheat your oven to 350°F (175°C).

Carefully slice off the top of each cheese round to create a lid. Set aside the lids.

Gently hollow out the cheese rounds, removing the inner cheese to create a hollow shell. Be sure to leave a thick enough layer of cheese intact to maintain the shape and structure. Reserve the removed cheese for later use.

In a large skillet, heat a tablespoon of vegetable oil over medium heat. Sauté the onions and bell peppers until they become tender and slightly caramelized.

Add the minced garlic to the skillet and cook for an additional minute, stirring constantly to prevent burning.

Incorporate the shredded or diced chicken or beef into the skillet and cook until it is heated through. If using uncooked meat, ensure it is fully cooked before adding the vegetables.

Stir in the diced tomatoes, raisins (if using), ground cumin, paprika, salt, and pepper. Allow the mixture to simmer for about 5 minutes, allowing the flavors to meld together. Taste and adjust the seasonings as desired.

Place the hollowed-out cheese rounds in a baking dish. Spoon the meat and vegetable mixture into each cheese shell, packing it tightly.

Replace the cheese lids on top of each filled round, creating a seal.

Bake the filled cheese rounds in the preheated oven for approximately 20-25 minutes, or until the cheese has melted and the filling is heated through.

Once cooked, carefully remove the baking dish from the oven and let it cool for a few minutes.

Serve the Keshi Yena while still warm, allowing each person to enjoy their own stuffed cheese round. You can accompany it with a side salad or traditional Aruban sides such as funchi (a cornmeal-based dish) or pan bati (a type of cornbread).