Inca-style Quinoa Stuffed Peppers

Ingredients

This Inca-style adaptation of the Hungarian dish Sireki replaces the original cheese-based filling with a nutritious quinoa filling. The traditional Hungarian flavors are substituted with authentic Inca spices like aji amarillo, cumin, and cilantro, giving the dish a distinct Andean twist. Additionally, the original recipe calls for baking the stuffed peppers, which remains unchanged in this adaptation. We alse have the original recipe for Sireki, so you can check it out.

• 4 large bell peppers, any color 4 large bell peppers, any color
• 1 cup (180g) quinoa 1 cup (180g) quinoa
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 cup (150g) diced tomatoes 1 cup (150g) diced tomatoes
• 1/2 cup (75g) diced onions 1/2 cup (75g) diced onions
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 teaspoon (5g) aji amarillo paste 1 teaspoon (5g) aji amarillo paste
• 1 teaspoon (2g) ground cumin 1 teaspoon (2g) ground cumin
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 8g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the tops off the bell peppers and remove the seeds and membranes.
3. 3.
   In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
4. 4.
   In a separate pan, heat the olive oil over medium heat. Add the onions and garlic, and sauté until translucent.
5. 5.
   Add the corn, tomatoes, aji amarillo paste, ground cumin, salt, and pepper to the pan. Cook for 5 minutes, stirring occasionally.
6. 6.
   Remove the pan from heat and stir in the cooked quinoa and chopped cilantro.
7. 7.
   Stuff the bell peppers with the quinoa filling and place them in a baking dish.
8. 8.
   Bake for 25-30 minutes or until the peppers are tender and slightly charred.
9. 9.
   Serve the Inca-style Quinoa Stuffed Peppers hot, garnished with additional cilantro if desired.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
• Aji amarillo paste — Adjust the amount of aji amarillo paste according to your spice preference. Add more for a spicier flavor or reduce for a milder taste.

Tips & Tricks

• For a smoky flavor, you can grill the bell peppers instead of baking them.
• Experiment with different colored bell peppers to add visual appeal to the dish.
• Serve the stuffed peppers with a side of avocado slices for a creamy and nutritious addition.
• If aji amarillo paste is not available, substitute with a combination of chili powder and paprika for a similar flavor.
• Leftover stuffed peppers can be refrigerated and enjoyed as a cold salad the next day.

Serving advice

Serve the Inca-style Quinoa Stuffed Peppers as a main course accompanied by a fresh salad or steamed vegetables. They can also be served as a side dish alongside grilled meats or fish.

Presentation advice

Arrange the stuffed peppers on a platter, garnished with fresh cilantro leaves. The vibrant colors of the peppers and the flavorful filling will make for an enticing presentation.