Southwestern Stuffed Peppers

With Beef, Quinoa, and Monterey Jack Cheese Serves 4 651 Calories

Southwestern Stuffed Peppers
Southwestern Stuffed Peppers

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    Chicken Stock Concentrate

  • 1

    Cup Quinoa

  • 2

    Yellow Onion

  • 4

    Scallions

  • 2

    Limes

  • 16

    oz Ground Beef

  • 2

    tsp Southwest Spice Blend

  • 4

    Bell Peppers

  • 28

    ounces of Crushed Tomatoes

  • 1

    cup Monterey Jack Cheese

  • 4

    tsp Olive oil

Directions

1. Preheat the oven and cook the quinoa: Preheat oven to 400 degrees. Bring 1 cup salted water and stock concentrate to a boil in a small pot. Once boiling, add quinoa. Cover and reduce to a low simmer until tender, 15-20 minutes. 2. Prep: Wash and dry all produce. Meanwhile, halve, peel, and dice onion. Thinly slice Scallions. Cut lime into wedges. 3. Start the filling: Heat a drizzle of olive oil in a large pan over medium-high heat. Add onions and scallions, and toss until softened, 4-5 minutes. Season with salt and pepper. Add ground beef, and break up into pieces until browned, 3-4 minutes. Stir in Southwest spice blend, and cook another 30 seconds. Season to taste with salt and pepper. 4 Prep the Peppers: Halve bell peppers lengthwise, and remove veins and seeds. Place on a baking sheet, and drizzle with olive oil. Season with salt and pepper. Bake until softened, 5-7 minutes. 5 Finish the filling" Add crushed tomatoes to beef, and simmer 5 minutes to meld flavors. Stir in cooked quinoa, and season with salt and pepper. 6 Bake and serve: Fill peppers with as much filling as possible, and sprinkle with Monterey Jack cheese. Bake until peppers are very soft, about 10 minutes. Serve with a wedge of lime for squeezing over. Serve leftover filling on the side and enjoy!

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