Peruvian cuisine is known for its vibrant flavors and unique blend of ingredients, making it a delightful choice for vegetarians looking to spice up their meals. In this continuation of our Peruvian-inspired series, we bring you a delicious vegetarian entrée that will transport your taste buds to the streets of Peru. “Quinoa-Stuffed Bell Peppers with Aji Amarillo Sauce” is a flavorful and satisfying dish that combines the nutty goodness of quinoa with the subtle heat of aji amarillo peppers. It’s a perfect choice for a cozy dinner at home or to impress guests with your culinary skills.
Ingredients:
– 4 large bell peppers, any color
– 1 cup quinoa, rinsed
– 2 cups vegetable broth
– 1 small red onion, finely chopped
– 2 cloves garlic, minced
– 1 can (15 oz) black beans, drained and rinsed
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup shredded Monterey Jack cheese
– Fresh cilantro, for garnish
Instructions:
1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut-side up, and set aside.
2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
3. While the quinoa is cooking, heat a bit of oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
4. Add the black beans, cumin, smoked paprika, salt, and pepper to the skillet. Cook for an additional 5-7 minutes, stirring occasionally.
5. Once the quinoa is done, add it to the skillet with the black bean mixture. Stir well to combine all the ingredients.
6. Fill each bell pepper with the quinoa and black bean mixture, pressing down gently to pack it in. Top each filled pepper with shredded Monterey Jack cheese.
7. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
8. Remove the foil and bake for an additional 5-10 minutes to allow the cheese to brown slightly.
9. Garnish the stuffed bell peppers with fresh cilantro and serve hot with a side of aji amarillo sauce for dipping.
These Quinoa-Stuffed Bell Peppers with Aji Amarillo Sauce are a wonderful way to bring the flavors of Peru into your home kitchen. The combination of quinoa, black beans, and cheesy goodness makes this dish hearty and satisfying, while the aji amarillo sauce adds a touch of Peruvian flair that takes it to the next level. Try this recipe for a cozy night in or as a star dish at your next dinner party – your guests will be impressed by your culinary expertise!
