Chuño Stuffed Peppers

Chuño Stuffed Peppers is a traditional Bolivian dish that combines the flavors of chuño, a freeze-dried potato, with a savory and spicy pepper filling. This recipe is a delicious representation of Bolivian cuisine and is perfect for a hearty and satisfying meal.

Chuño Stuffed Peppers

Ingredients

  • 4 large bell peppers
  • 1 cup chuño (freeze-dried potato)
  • 1 onion, diced
  • 2 tomatoes, diced
  • 1 cup cooked quinoa
  • 1 cup corn kernels
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1/2 cup shredded cheese
  • Fresh cilantro for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. In a large bowl, mix the chuño, diced onion, diced tomatoes, cooked quinoa, corn kernels, cumin, paprika, salt, and pepper.
  4. Stuff the bell peppers with the chuño mixture and place them in a baking dish.
  5. Sprinkle the shredded cheese on top of the stuffed peppers.
  6. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  7. Garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
35g
Protein
12g
Fat
14g

Supplies

Baking dish Knife Cutting board

Tools

Oven Mixing bowl

Serving suggestions

Serve the Chuño Stuffed Peppers with a side of fresh salad and aji sauce for a complete Bolivian meal.

Tips & tricks

For a spicier version, add a chopped jalapeño to the chuño filling mixture.

Cost

$10