Peruvian Quinoa Stuffed Peppers with Aji Verde Sauce
Quinoa and bean stuffed peppers baked at 200°C, topped with aji verde made from coriander, jalapeño and mayonnaise.
- 2 pieces large red peppers
- 100 g quinoa
- 200 g black beans
- 100 g sweetcorn kernels
- 1 piece red onion
- 30 g fresh coriander
- 1 piece jalapeño chilli
- 2 pieces garlic cloves
- 2 pieces lime
- 3 tbsp mayonnaise
- 2 tbsp olive oil
- 1 tsp ground cumin
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C and cut tops off peppers, remove seeds and membranes
- Step 2
Cook quinoa in 250ml salted water for 15 minutes until tender, then drain
- Step 3
Finely dice red onion and sauté in 1 tbsp olive oil for 3 minutes until softened
- Step 4
Add drained black beans, sweetcorn, and cumin to onions, cook 2 minutes
- Step 5
Stir in cooked quinoa and juice of 1 lime, season with salt and pepper
- Step 6
For aji verde sauce, blend coriander, jalapeño, garlic, mayonnaise, remaining lime juice and olive oil until smooth
- Step 7
Stuff peppers with quinoa mixture and place in baking dish with 2 tbsp water
- Step 8
Cover with foil and bake for 15 minutes until peppers are tender
- Step 9
Remove foil and bake 5 minutes more until tops are lightly golden
- Step 10
Serve hot with aji verde sauce drizzled over and around peppers
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