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