Seared Quinoa-Stuffed Peppers with Aji Amarillo Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Bell peppers stuffed with a savory quinoa and vegetable mix, topped with a vibrant Peruvian aji amarillo pepper sauce. This Latin American recipe (gluten free, vegetarian), ready in about 60 minutes, pairs red bell peppers, quinoa, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large red bell peppers
• 1 cup quinoa
• 2 cups vegetable broth
• 1 medium, diced red onion
• 3 minced garlic cloves
• 1 cup fresh or frozen corn kernels
• 1 cup cooked, drained black beans
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 3 tbsp olive oil
• 2 tbsp aji amarillo paste
• 1/4 cup mayonnaise
• 1 tsp divided salt
• 1/2 tsp divided black pepper

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water, then combine with 2 cups vegetable broth in a saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes until quinoa is fluffy and liquid absorbed.
2. Step 2: While quinoa cooks, preheat oven to 375°F. Cut tops off 4 large red bell peppers and remove seeds and membranes carefully to keep peppers intact.
3. Step 3: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 diced medium red onion and 3 minced garlic cloves, sauté for 4 minutes until translucent and fragrant.
4. Step 4: Stir in 1 cup fresh or frozen corn kernels and 1 cup cooked black beans, cooking 3 minutes until warmed through.
5. Step 5: Transfer cooked quinoa to a large bowl. Add sautéed vegetables, 1/4 cup chopped cilantro, 2 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until evenly combined.
6. Step 6: Fill each hollowed bell pepper with the quinoa mixture, pressing down gently to pack it.
7. Step 7: Place stuffed peppers in a baking dish, drizzle with 1 tbsp olive oil, and bake at 375°F for 25 minutes until peppers are tender.
8. Step 8: Meanwhile, whisk together 2 tbsp aji amarillo paste and 1/4 cup mayonnaise with 1/2 tsp salt and 1/4 tsp black pepper in a small bowl for the sauce.
9. Step 9: Remove peppers from oven and drizzle or serve with the aji amarillo sauce for a spicy, creamy finish.