Stuffing vegetables is a very old Mediterranean tradition that has greatly influenced Peru's gastronomy. The Spanish conquistadors arrived in our country hundreds of years ago, and they brought their wonderful cooking techniques with them and adapted them to the ingredients they found in this new land.
Nowadays, Peruvians eat all kinds of stuffed foods, such as potatoes, caiguas and peppers. Bell peppers are just one more of the many vegetables that can be stuffed in countless ways, and as I’m a quinoa addict, I decided to stuff them with this satisfying ingredient.
This recipe is especially interesting because of the addition of fennel bulb, which impregnates the whole dish, and complements the pepper flavor perfectly.
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