This evening, Seth and I plan on preparing stuffed peppers. Rather than use the typical red or green bells, we decided to scour the market for a few caigua, or pepinos para rellenar (in English, stuffing cucumbers). These strange green fruits are about six inches long and, when ripe, smell kind of like raw green beans. Unlike bell peppers, which contain many small off-white seeds, the caigua holds several larger, raisin-like seeds. In Peruvian cuisine, the fruit is often cut in half and stuffed with beef, onions, and spices to create a savory dish similar to what Mexicans and their Texan neighbors know as chile rellenos.