Stuffed Peppers with Quinoa, Lima Beans & Huancaina Sauce

Elevate your weeknight dinner with these vibrant stuffed peppers filled with protein-packed quinoa and buttery Lima beans, all generously drizzled with a rich Huancaina cheese sauce that ties the flavors together beautifully. A nod to Peru’s culinary roots, quinoa shines as a staple ingredient, while Lima beans - named after the bustling food capital of Lima, add a delightful creaminess. This hearty vegetarian dish is not only satisfying enough to be a main course, but it also makes for a stunning side. Using canned beans ensures a quick prep, so you can enjoy this wholesome meal without the fuss.

Servings: 4 to 6

Ingredients:

• 3 red bell peppers

• 1 cup quinoa

• 1 can Lima (or butter) beans

• 4 oz queso fresco

• 1 cup whole milk

• 2 tablespoons flour

• 2 tablespoons butter

• 1 tablespoon Aji Amarillo paste

• 1 lime

• 2 cloves garlic

• 2 scallions

• 1 3/4 cup vegetable stock

Method:

1. Prepare the ingredients

   Preheat the oven to 400 degrees Fahrenheit. Wash and dry the fresh produce. Drain and rinse the beans. Halve, core, and deseed the peppers. Crumble the cheese. Thinly slice the scallions on an angle, separating the white bottoms from the green tops. Roughly chop the garlic. Zest and halve the lime.

2. Roast the peppers

   Line a sheet pan with parchment paper; arrange the pepper halves in an even layer, skin-side down. Drizzle with olive oil and season with salt; toss to combine. Roast for 10 to 12 minutes, or until lightly browned and tender when pierced with a knife.

3. Cook the quinoa

   Meanwhile, combine the quinoa, vegetable stock, and a handful of salt in a medium pot. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Remove the lid and fluff with a fork.

4. Cook the beans

   Meanwhile, in a medium pan, heat olive oil on medium-high heat until hot. Add the white scallion bottoms, garlic, and a pinch of salt. Cook for 30 seconds to 1 minute, or until fragrant. Add the drained beans and lime juice; season with salt. Cook for 2 to 3 minutes, or until slightly softened. Turn off the heat and stir in the lime zest; taste then season if desired.

5. Make the cheese sauce

   In a small pot, heat the butter over medium heat until melted. Add the flour and whisk to combine. Cook for 30 seconds to 1 minute, or until a lightly browned paste (i.e. roux) forms. Slowly whisk in the room-temperature milk and bring to a simmer; season with salt. Reduce the heat to low and cook for 3 to 4 minutes, or until the mixture is thick enough to coat the back of a wooden spoon. Turn off the heat and add the crumbled cheese; whisk until smooth and thoroughly combined. Taste then season if desired.

6. Stuff the peppers

   Add the beans to the pot of cooked quinoa; add a drizzle of olive oil and toss to combine. Stuff each pepper half with about 1/2 cup of the quinoa and bean mixture, or enough to fill without spilling over.

7. Finish & serve

   Top the stuffed peppers with the cheese sauce and any remaining queso fresco. Garnish with the green scallion tops. Enjoy!