Peruvian Stuffing With Olives and Aji Amarillo Peppers Recipe

Introduction

This Peruvian stuffing with olives and aji amarillo peppers brings vibrant flavors to your table, blending savory sausage with bright herbs and peppers. It’s a delicious twist on classic stuffing that pairs wonderfully with holiday meals or anytime comfort food.

Ingredients

• 2 tablespoons butter
• ½ pound ground sausage
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 tablespoons aji amarillo paste
• ½ cup chopped cilantro
• ¼ cup chopped fresh parsley
• ½ cup pitted green olives (or Peruvian olives), chopped
• 1 cup sweet corn kernels
• 2 tablespoons lime juice
• ½ teaspoon sea salt (adjust to taste)
• ¼ teaspoon black pepper
• 6 cups cubed crusty bread (slightly dried or toasted)
• 1½ cups chicken broth

Instructions

1. Step 1: Preheat your oven to 350℉. Cook the ground sausage in a skillet, breaking it up until no longer pink. Transfer the cooked sausage to a casserole dish.
2. Step 2: In the same skillet, melt the butter. Add the diced onion and red bell pepper, cooking until softened. Stir in the minced garlic and cook for an additional 30 seconds.
3. Step 3: Mix in the aji amarillo paste, chopped cilantro, parsley, olives, sweet corn, lime juice, sea salt, and black pepper. Cook briefly to combine the flavors.
4. Step 4: Combine the cubed bread with the cooked sausage in the casserole dish.
5. Step 5: Add the vegetable and herb mixture to the bread and sausage. Toss everything gently to combine well.
6. Step 6: Pour the chicken broth over the mixture and toss until all the bread is moist. Avoid leaving dry pieces to prevent crunchiness.
7. Step 7: Cover the casserole with foil and bake for 25-30 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden brown and crispy. Serve warm.

Tips & Variations

• This stuffing can be prepared a day ahead. Assemble it, cover with foil, and refrigerate. Before baking, let it sit at room temperature for a short time and add 5 minutes to the baking time for best results.
• For an aji amarillo paste substitute, use 2–3 teaspoons of aji amarillo seasoning mixed with 1 teaspoon lime juice and a splash of orange juice to keep the flavor vibrant.
• If using aji amarillo seasoning, consider adding a bit of extra lime juice or orange juice to the chicken broth before mixing it into the bread for more brightness.

Storage

Store any leftover stuffing in an airtight container in the refrigerator for up to three to four days. It reheats well in the oven or air fryer—heat until warmed through and crispy on top.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stuffing vegetarian?

Yes, substitute the ground sausage with plant-based sausage or sautéed mushrooms and additional vegetables to maintain flavor and texture.

What if I can’t find aji amarillo paste?

Aji amarillo paste has a unique, mildly spicy and fruity flavor. If unavailable, use a combination of yellow chili powder or another mild chili paste with lime and a touch of orange juice for a close approximation.

Peruvian Stuffing With Olives and Aji Amarillo Peppers Recipe

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4.5 from 92 reviews

This Peruvian Stuffing with Olives and Aji Amarillo Peppers is a flavorful and vibrant dish combining savory ground sausage, aromatic aji amarillo paste, fresh herbs, olives, and sweet corn in a buttery bread casserole. Baked to a golden, crispy finish, it’s a perfect side or centerpiece for festive meals, with the unique tang and mild heat of Peruvian cuisine.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Peruvian

Ingredients

Scale 1x2x3x

Meat and Butter

• 2 tablespoons butter
• ½ pound ground sausage

Vegetables and Aromatics

• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 cup sweet corn kernels

Herbs and Flavorings

• 2 tablespoons aji amarillo paste
• ½ cup chopped cilantro
• ¼ cup chopped fresh parsley
• ½ cup pitted green olives, chopped
• 2 tablespoons lime juice
• ½ teaspoon sea salt (adjust to taste)
• ¼ teaspoon black pepper

Base and Liquids

• 6 cups cubed crusty bread (slightly dried or toasted)
• 1½ cups chicken broth

Instructions

1. Cook the sausage: Preheat the oven to 350℉. In a skillet, add ½ pound ground sausage and cook over medium heat, breaking it up with a spatula or wooden spoon until browned and no longer pink. Transfer the cooked sausage into a casserole dish.
2. Sauté vegetables: In the same skillet, melt 2 tablespoons of butter. Add the diced yellow onion and red bell pepper, cooking until softened and fragrant. Add minced garlic cloves and sauté for 30 seconds to release their aroma.
3. Add flavorings: Stir in 2 tablespoons of aji amarillo paste, chopped cilantro, fresh parsley, chopped green olives, sweet corn kernels, lime juice, sea salt, and black pepper. Mix thoroughly to combine all ingredients.
4. Combine with bread and sausage: Add the 6 cups of cubed crusty bread to the casserole dish containing the cooked sausage. Pour the sautéed vegetable and seasoning mixture on top and toss everything to combine evenly.
5. Add broth and mix: Pour 1½ cups of chicken broth over the bread mixture and toss thoroughly until all the bread pieces are evenly moistened. This is important to prevent dry, crunchy spots in the stuffing.
6. Bake covered: Cover the casserole dish with foil and bake in the preheated oven at 350℉ for 25 to 30 minutes, allowing the flavors to meld and the stuffing to heat through.
7. Bake uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes, or until the top layer is golden brown and crisp. Serve the stuffing warm for best taste.

Notes

• Prepare the stuffing up to a day ahead; it tastes better as flavors meld. Assemble, cover with foil, and refrigerate. Before baking, let it warm slightly at room temperature and add 5 minutes to the baking time.
• For aji amarillo paste substitute, use 2–3 teaspoons of aji amarillo seasoning combined with 1 teaspoon lime juice and a splash of orange juice to maintain vibrant flavor.
• If using aji amarillo seasoning, add a little extra lime juice or orange juice to the broth before incorporating it into the stuffing.
• Store leftovers in an airtight container in the refrigerator and use within 3 to 4 days. Reheat in the oven or air fryer for best texture.

Keywords: Peruvian stuffing, aji amarillo, olives, sausage stuffing, baked stuffing, holiday stuffing, side dish