Stuffed peppers are popular in many regions of the world. Whether you like spicy food or a milder, fruity peppery flavor, there are recipes for every taste and these Peruvian Stuffed Peppers won't disappoint. High in the Andes mountains, the city of Arequipa, Peru is a postcard picture of a city with equally noteworthy dishes. Framed by 3 towering volcanoes, the old city is filled with baroque buildings from the 17th century, alluding to grandiose visions of the Spanish conquistadors who came searching for Inca jewels and gold, leaving behind these stunning monuments built of white volcanic stone to testify to their complex histories of stolen treasure and enslaved peoples. Rocoto Relleno (Peruvian stuffed peppers) is one of the Arequipeño dishes beloved throughout Peru. The traditional recipe calls for stuffing rocoto peppers, flamethrower-hot chilis that make jalapeños look amateurish. Rocoto peppers are not easy to find outside the Andes, and our recipe uses a sweet red bell pepper that you can customize to your desired heat intensity by adding jalapeño or habanero peppers if you feel brave. We spice the filling with our Aji Panca chili powder. Aji Panca is an essential ingredient in Peruvian cuisine. These chilis have mild heat with a complex fruity, almost berry like taste and create amazing flavor paired with citrus or chocolate.