Rocoto peppers have thick walls, like bell peppers, but are very hot. The seeds inside are actually black! Rocoto peppers been cultivated in Bolivia and Peru for thousands of years.
If you like your peppers super spicy, add an extra chopped rocoto pepper to the meat mixture.
For added flavor, stir 2 Tbsp. aji panca pepper paste into the meat filling before spooning into the pepper halves and baking as directed.