dinner · lunch · Peruvian-inspired
Aji-Lime Cannellini Bean, Corn & Farro Stuffed Peppers
A tangy stuffed pepper with cannellini bean, corn, and an aji-lime finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 2 cups cannellini bean, drained and rinsed
- 3 cups corn
- 1 tbsp olive oil
- ½ tsp salt
- 3 tbsp lime juice
- 1 tsp cumin
- 1 tbsp aji amarillo paste
- 4 bell pepper, halved and seeded
- 3 cups farro
Equipment
Baking dish
How to make it
- 1
Heat the oven to 375°F. Mix the cannellini bean, corn, farro, olive oil, salt, and lime juice, cumin, aji amarillo paste.
- 2
Fill the bell pepper halves with the mixture and arrange in a baking dish.
- 3
Bake until the bell pepper is tender and the filling is hot. Cook until the cannellini bean is hot and the vegetables are tender.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegan, vegetarian.
Contains wheat. Packaged ingredients can vary, so check labels and cross-contact information.