Rocoto Relleno (Stuffed Spicy Peppers)

Stuffed red aji rocoto chilies with a sautéed mixture of ground beef, onions, garlic, olives, raisins, herbs, and spices, then baked in an egg-and-milk sauce. Fair warning: despite its scarlet appearance, this is not your typical stuffed bell pepper—the rocoto is a little larger than a plum with a bright, delicious, tropical berry aroma and nearly double the heat of an aji amarillo (or, in gringo words, roughly ten times hotter than an average jalapeo). So that first bite will jolt you awake. The sweet and savory filling inside, as well as the melted queso fresco and eggy cream sauce in which it all cooks, rapidly mitigate the chili's first burn.

The rocoto chili originated in the southern region of Arequipa, and while it is now widely available throughout the country, it is still difficult to find outside of Peru, making rocoto relleno a meal that homesick Peruvians want when abroad.