Name: Quinoa Stuffed Peppers With Aji Sauce
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Peruvian
Ingredients: 6 large bell peppers, any color; 1 cup quinoa, rinsed and drained; 2 cups vegetable broth; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn kernels; 1/2 cup diced tomatoes; 1/4 cup chopped fresh cilantro; Lime wedges, for serving; Aji amarillo paste; Mayonnaise; Lime juice

Instructions

Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.
Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in the prepared baking dish, cut side up.
In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the broth is absorbed.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
Stir in the cumin, paprika, salt, and pepper. Add the black beans, corn, diced tomatoes, and cooked quinoa. Cook for another 2-3 minutes, allowing the flavors to meld together.
Remove the skillet from heat and stir in the chopped cilantro.
Spoon the quinoa mixture into the hollowed-out bell peppers, pressing gently to pack the filling.
Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the peppers are tender.
While the peppers are baking, prepare the aji sauce by mixing equal parts aji amarillo paste and mayonnaise. Adjust to taste by adding a splash of lime juice for brightness.
Once the peppers are done, remove from the oven and drizzle with the aji sauce. Serve hot, garnished with additional chopped cilantro and lime wedges on the side.

Ingredients

Instructions

Nutrition Facts