Peruvian Stuffing With Olives and Aji Amarillo Peppers Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
