Name: Quinoa Stuffed Rocoto
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 stuffed rocoto peppers
Cuisine: Peruvian
Ingredients: 4 rocoto peppers; 1 cup quinoa, rinsed; 2 cups vegetable broth; 1 small red onion, finely chopped; 2 cloves garlic, minced; 1 tomato, diced; 1/2 cup corn kernels; 1/2 cup cooked black beans; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; Fresh cilantro for garnish

Instructions

Preheat the oven to 350°F (180°C) and lightly grease a baking dish.
Cut the tops off the rocoto peppers and carefully remove the seeds and membranes. Rinse the peppers under cold water to remove any remaining seeds.
In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the quinoa is cooked and the broth is absorbed.
In a skillet, heat some olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant.
Add the diced tomato, corn, black beans, cumin, paprika, salt, and pepper to the skillet. Cook for another 5 minutes, allowing the flavors to meld together.
Stir the cooked quinoa into the vegetable mixture and combine thoroughly.
Stuff each rocoto pepper with the quinoa mixture, pressing down gently to pack in the filling.
Place the stuffed rocoto peppers in the prepared baking dish and cover with aluminum foil.
Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
Remove the foil and bake for an additional 5-10 minutes to lightly brown the tops of the peppers.
Garnish with fresh cilantro before serving.

Ingredients

Instructions

Nutrition Facts

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