Gourmet Peruvian Quinoa-Stuffed Aji Amarillo Peppers

Allergens

None

Ingredients

• 1. 6 large Aji Amarillo peppers, halved and deseeded 2. 1 cup quinoa, uncooked 3. 2 cups vegetable broth 4. 1 tablespoon olive oil 5. 1 small onion, finely chopped 6. 2 cloves garlic, minced 7. 1 teaspoon ground cumin 8. 1 teaspoon smoked paprika 9. Salt and pepper, to taste 10. 1/2 cup roasted red peppers, chopped 11. 1/2 cup cherry tomatoes, halved 12. 1/4 cup fresh cilantro, finely chopped 13. 1/2 cup crumbled feta cheese (optional)

Instructions

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, and simmer until quinoa is cooked and fluffy, about 15 20 minutes. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened and translucent, about 4 5 minutes.
4. Stir in cumin, paprika, salt, and pepper. Cook for another minute to release aromas.
5. Gently fold in cooked quinoa, roasted red peppers, cherry tomatoes, and cilantro. Adjust seasoning as needed.
6. Stuff the Aji Amarillo pepper halves with the quinoa mixture, pressing gently to pack it in.
7. Place stuffed peppers on prepared baking sheet and bake for 20 25 minutes or until peppers are tender.
8. Remove from oven, let cool slightly, and sprinkle with feta cheese if desired.
9. Serve immediately, garnished with fresh cilantro leaves.

Chef’s Insight

To enhance the aroma, use fresh Aji Amarillo chilies and cilantro.

Notes

For optimal visuals, use red Aji Amarillo peppers.