Peruvian Quinoa Stuffed Peppers with Aji Verde

Ingredients

• 4 large red bell peppers, halved and seeded
• 1 tbsp olive oil
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can black beans, drained and rinsed
• 1 cup frozen corn
• 1 tbsp aji amarillo paste
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup plain Greek yogurt
• 1 packed cup cilantro leaves
• 1 jalapeño, seeded
• 1 garlic clove and 1 tbsp lime juice

Steps

1. Heat the oven to 400°F. Rub pepper halves with oil, place cut-side up in a baking dish, and roast 12 minutes.
2. Simmer quinoa and broth, covered, until tender and the liquid is absorbed, about 15 minutes.
3. Fold beans, corn, aji amarillo, cumin, salt and half the cheese into the cooked quinoa.
4. Fill the roasted peppers, top with remaining cheese, and bake until hot and lightly browned, 12 to 15 minutes.
5. Blend yogurt, cilantro, jalapeño, garlic and lime juice until smooth. Spoon the aji verde over the peppers just before serving.

Allergen note: Contains milk. Check aji amarillo paste and vegetable broth for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.