“Peruvian Aji de Gallina Quinoa Stuffed Peppers – Gluten-Free Breakfast Delight!”

Allergens

None

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 4 large bell peppers (assorted colors)
• 3 boneless, skinless chicken breasts
• 1 cup aji amarillo sauce (store
• bought or homemade)
• 1/2 cup chopped cilantro
• 1/2 cup chopped parsley
• 1 cup grated mozzarella cheese (optional, for dairy
• free use dairy
• free cheese alternative)
• Salt and pepper, to taste
• Olive oil, for drizzling

Instructions

1. Preheat oven to 350°F (180°C).
2. Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes or until tender and the liquid has been absorbed. Fluff with a fork and set aside.
3. While the quinoa is cooking, slice the tops off the bell peppers and remove seeds and membranes. Stand them upright in a baking dish. Season with salt and pepper, to taste.
4. In a blender or food processor, combine chicken breasts, 1 cup of aji amarillo sauce, half of the cilantro, and half of the parsley. Blend until smooth.
5. Place the chicken mixture in a large skillet over medium heat. Cook until the chicken is cooked through, stirring occasionally to ensure even cooking.
6. Once the quinoa is cooked, mix it with the remaining cilantro and parsley, along with the cooked chicken mixture. Season with salt and pepper, to taste. Stuff each bell pepper generously with the quinoa mixture.
7. Drizzle a small amount of olive oil over the stuffed peppers and cover the baking dish with aluminum foil. Bake for 25 30 minutes, or until the peppers are tender.
8. If using cheese, top each pepper with grated mozzarella during the last 5 minutes of baking to melt.
9. Remove from oven and let cool slightly before serving. Garnish with remaining cilantro and parsley.

Chef’s Insight

Aji amarillo sauce is made from a yellow chili pepper native to Peru, giving it a distinctive flavor that can't be replicated with other chilies. This dish showcases the perfect balance of creamy, crunchy, and spicy flavors that make Peruvian cuisine so unique.

Notes

Feel free to adjust the amount of aji amarillo sauce for a milder or spicier flavor. - You can use freshly grated mozzarella cheese if you prefer not to use packaged shredded cheese.