Peruvian Quinoa Stuffed Peppers with Aji Verde
Roasted quinoa filling with black beans and sweetcorn goes into hollowed peppers, prepped with onion, jalapeño, cumin, and coriander.
- 2 large red peppers
- 100 g quinoa
- 200 g black beans canned
- 100 g sweetcorn frozen
- 1 small red onion
- 1 whole jalapeño pepper
- 30 g fresh coriander
- 60 g mayonnaise
- 1 whole lime
- 2 cloves garlic
- 3 g ground cumin
- 20 ml olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C
- Step 2
Cut tops off peppers and remove seeds and membranes
- Step 3
Brush peppers with olive oil and roast 15 minutes
- Step 4
Rinse quinoa and cook in 200ml boiling water for 15 minutes until tender
- Step 5
Drain and rinse black beans, defrost sweetcorn
- Step 6
Finely dice red onion and jalapeño, removing seeds
- Step 7
Heat 1 tbsp oil in pan, sauté onion and jalapeño 3 minutes
- Step 8
Add cumin and cook 1 minute more
- Step 9
Mix cooked quinoa with sautéed vegetables, beans and sweetcorn
- Step 10
Season filling with salt, pepper and lime juice
- Step 11
Stuff peppers with quinoa mixture and bake 20 minutes more
- Step 12
For aji verde, blend remaining coriander, garlic, mayonnaise, lime juice and 1 tbsp water until smooth
- Step 13
Season aji verde with salt and serve alongside stuffed peppers
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