Peruvian Quinoa-Stuffed Peppers with Aji Amarillo Cream Sauce
Roasted red and charred yellow peppers filled with quinoa, black beans and sweetcorn, finished with spiced cream sauce.
- 3 large red peppers
- 200 g quinoa
- 400 g tin black beans
- 200 g frozen sweetcorn
- 1 medium red onion
- 4 cloves garlic cloves
- 2 medium yellow peppers
- 150 ml double cream
- 400 ml vegetable stock
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 whole lime
- 40 g fresh coriander
- 100 g feta cheese
- 4 tbsp olive oil
- 1 tsp sea salt
- ½ tsp black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Cut tops off red peppers and remove seeds and membranes. Brush with oil and roast 15 minutes.
- Step 2
Char yellow peppers over gas flame or under grill until blackened. Place in bowl, cover, steam 10 minutes then peel and deseed.
- Step 3
Rinse quinoa and toast in dry pan for 2 minutes. Add stock, bring to boil, cover and simmer 15 minutes until tender.
- Step 4
Dice red onion and sauté in 2 tbsp oil for 5 minutes. Add minced garlic, cumin, paprika, oregano and cook 2 minutes.
- Step 5
Add drained black beans, sweetcorn, and cooked quinoa. Season with salt, pepper, and lime juice. Stir in half the coriander.
- Step 6
Blend roasted yellow peppers with cream, remaining garlic, lime zest, and pinch of salt until smooth.
- Step 7
Stuff red peppers with quinoa mixture, crumble feta on top. Bake 25 minutes until peppers are tender.
- Step 8
Warm aji amarillo sauce gently. Serve stuffed peppers drizzled with sauce and garnished with remaining coriander.
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