Quinoa and bell pepper are typical ingredients for traditional Peruvian dishes. We combined them in this tasty dish full of flavours.
Cook potatoes 15 minutes and drain. Let stand until cool enough to handle. Cut potatoes into small cubes.
Cook quinoa following the instructions on the package.
Preheat the oven to 200 °C
Lay 4 peppers one at a time on a chopping board and cut a T shape into them with the long part of the T running parallel with the stalk and the top of the T at the thickest part of the pepper.
Open them carefully and gently remove the seeds from the inside.
Cut the last pepper into small cubes.
Fry potato cubes in olive oil for about 5 minutes. Add corn, peppers and onion and fry for 2 more minutes.
Add quinoa and parsley and mix together.
Stuff the 4 peppers with potato/ quinoa salad. Close them softly and transfer them into an oven dish.
Drizzle with olive oil, coarse sea salt and freshly ground black pepper.
Place the dish in the oven and leave for 20-25 minutes until they start to blister. Remove from the oven and let them cool.