Ingredients & Substitutes

Instructions

1. 1

   Preheat the oven to 375°F (190°C), halve 4 large bell peppers lengthwise, remove seeds and membranes, and place them cut-side up on a baking sheet.

2. 2

   Rinse 1 cup of quinoa thoroughly under cold water, then combine it with 2 cups of vegetable broth in a saucepan and cook according to package directions until all liquid is absorbed.

3. 3

   Heat 1 tablespoon of olive oil in a large skillet over medium heat, then add 1 medium finely diced red onion and sauté for 5 minutes until softened, followed by 2 minced cloves of garlic for 1 minute until fragrant.

4. 4

   Stir in 1 cup of corn, 1 can (15 ounces) of drained and rinsed black beans, 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the skillet, cooking for 3 minutes to combine flavors.

5. 5

   Transfer the cooked quinoa to the skillet with the vegetable mixture and gently mix everything together to create the stuffing.

6. 6

   In a small saucepan, whisk together 2 tablespoons of Aji Amarillo paste, 4 ounces of cream cheese, and 1/4 cup of milk over low heat until a smooth, creamy sauce forms.

7. 7

   Evenly fill each bell pepper half with the quinoa mixture, then generously spoon the Aji Amarillo cream over the top of each stuffed pepper and sprinkle with 1/4 cup of chopped cilantro.

8. 8

   Bake the stuffed bell peppers for 25-30 minutes, or until the peppers are tender and the filling is heated through and bubbling.