Hey there, fellow flavor seekers!
It’s Al here, whisking you away on another culinary adventure from the comfort of our very own kitchen. Now, let’s be honest – sometimes we all crave a bit of globe-trotting, especially when it comes to tantalizing our taste buds. Today, we’re jet-setting to the vibrant landscapes of Peru with a dish that is not only bursting with zest and color but is also respectful of our household’s dietary needs – no eggs, dairy, or soy in sight!
I’ve crafted an incredible ensemble I’m sure you’ll adore – Egg-Free Quinoa Stuffed Bell Peppers, each pepper bursting with nutrient-packed quinoa and draped in a vivaciously tangy Aji Verde Sauce. This dish, my friends, is about as versatile as they come – perfect for a hearty lunch, a fulfilling dinner, or even as that centerpiece for a special gathering that screams, “I’ve got my life together!”
Now, let’s talk ingredients. We’re keeping things fresh and vibrant – red onions, garlic, and those hallmark spices that never fail to impress: ground cumin and smoked paprika. They say good things come in threes, and bell peppers are no exception! We’ve got a rainbow of peppers, scooped and waiting to be generously filled with our quinoa treasure.
We’ve got to chat about the quinoa for a sec – it’s the star of the show after all. It’s one of those magical ingredients that’s not only a complete protein but friendly for almost everyone, making it a staple in our household. Think nutty, think fluffy, think little grains of joy soaking up all those gorgeous spices.
And can we take a moment to appreciate the almighty Aji Verde Sauce? If you haven’t met this green delight before, prepare for a blast of flavor that’s going to elevate our peppers to ‘hero’ status on your dining table. Think fresh cilantro, fiery jalapeños, and that zing from the lime juice – it’s a dance of flavors that’ll have your taste buds doing the salsa!
Baking these beauties until they’re tender means we get that beautiful sweet and smokey contrast. It’s that oven alchemy that turns simple ingredients into a dish with enough charisma to hold its own at any occasion.
I can’t wait for you to dive into this recipe and experience a burst of Peruvian delight, all without the worry of those pesky allergens that like to gatecrash our food parties. Remember, food is not just fuel; it’s an expression, an adventure – it’s love on a plate. And when it’s allergen-friendly, it means everyone gets to join the feast.
So, grab your apron, rally your taste buds, and let’s make mealtime more than just routine – let’s make it a journey.
Happy cooking, and even happier eating!
Al
Ingredients
– 4 large bell peppers
– 200g quinoa
– 400ml vegetable stock
– 1 medium red onion, finely chopped
– 2 cloves garlic, minced
– 1 large avocado
– 2 tablespoons fresh cilantro, chopped
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 lime, juiced
– 50g baby spinach leaves, roughly chopped
For the Aji Verde Sauce:
– 2 jalapeño peppers, seeds removed
– 25g fresh cilantro
– 2 tablespoons olive oil
– 1 clove garlic
– Salt, to taste
– 2 tablespoons lime juice
– Water, as needed to thin the sauce
Method
1. Preheat your oven to 190°C (375°F).
2. Rinse the quinoa under cold water and drain. Place it in a medium saucepan with the vegetable stock, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
3. While the quinoa is cooking, prepare the bell peppers by slicing the tops off and removing the seeds and membranes. Place the peppers in a baking dish that snugly fits them upright.
4. Heat the olive oil in a frying pan over medium heat. Add the chopped red onion and garlic, sautéing until translucent and fragrant, about 3-4 minutes.
5. To the pan, add the cumin, smoked paprika, salt, and pepper, and cook for another minute until the spices are well combined.
6. Combine the cooked quinoa with the sautéed onion mixture, stir in the chopped baby spinach, lime juice, and half of the chopped cilantro until everything is well mixed.
7. Stuff each bell pepper with an equal amount of the quinoa mixture, pressing down slightly to pack.
8. Place the tops back on the bell peppers, cover the dish with foil, and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
While the peppers are baking, make the Aji Verde Sauce:
9. In a blender or food processor, combine jalapeños, the remaining cilantro, olive oil, garlic, lime juice, and a pinch of salt. Blend until smooth, adding water as needed to achieve a sauce-like consistency.
10. Once the peppers are done, remove the foil and continue to bake for another 5-10 minutes to get a slightly charred top.
11. Remove the peppers from the oven and let them cool for a few minutes.
To serve:
12. Slice the avocado and divide it among the plates. Remove the tops of the peppers and plate each pepper alongside the avocado slices.
13. Drizzle the Aji Verde Sauce over the peppers and avocado.
14. Garnish with the remaining fresh cilantro and serve warm.
