Aji de Gallina Stuffed Bell Peppers

Ingredients & Substitutes

Instructions

1. 1

   Poach 2 chicken breasts in lightly salted water for 20 minutes until cooked through, then shred them and set aside.

2. 2

   Preheat your oven to 190 degrees Celsius, cut 4 large yellow bell peppers in half lengthwise, remove seeds and membranes, and place them cut-side up on a baking sheet.

3. 3

   In a large skillet over medium heat, add 2 tablespoons of olive oil, sauté 1 medium red onion, finely diced, for 5 minutes until softened, then add 3 minced garlic cloves and cook for another 1 minute.

4. 4

   Stir in 3 tablespoons of aji amarillo paste, 1 cup of milk, 1/2 cup of evaporated milk, 1/2 cup of chopped pecans, and 2 slices of white bread soaked in a little milk and squeezed dry, bringing the mixture to a gentle simmer.

5. 5

   Add the shredded chicken to the sauce, season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, and cook for 5 minutes, allowing the flavors to meld, then stir in 1/4 cup of grated Parmesan cheese.

6. 6

   Fill each bell pepper half generously with the Aji de Gallina mixture and bake for 25-30 minutes, or until the peppers are tender and the filling is heated through and lightly golden.

7. 7

   Garnish the baked Aji de Gallina Stuffed Bell Peppers with slices of 2 hard-boiled eggs and 8 black olives before serving hot.