---
title: Southwest Beef-Stuffed Green Peppers
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/southwest-beef-stuffed-green-peppers-63da94514ce3517e22024387
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Spicy
  - Sodium Smart
  - Beef
  - Grain
rating: 4.0
rating_count: 206
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many enjoyed the taste, though some found it mild; consider adding extra seasoning for a bolder kick.
  - theme: Ease of prep
    text: Prepping ingredients took time, and some found stuffing the peppers challenging due to their shape and size.
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Quinoa/southwest-beef-stuffed-green-peppers.avif"
---

Preheat oven to 425°F. Wash and dry produce. Halve, deseed, and trim @long green pepper{2%unit}. Zest and quarter @lime{1%unit}. Dice @tomato{1%unit}. Trim and thinly slice @scallions{2%unit}, separating whites from greens.

In a #small pot{}, combine 1 cup @water{1%cup}, @veggie stock concentrate{1%unit}, and a pinch of @salt{1%tsp}. Bring to a boil, then add @quinoa{½%cup}; cover, and reduce to a low simmer. Cook until quinoa is tender and water has evaporated ~{15%minutes}. Drain any excess water if necessary. Keep covered off heat until ready to serve.

While quinoa cooks, rub green pepper halves with 2 tsp @cooking oil{1%tbsp}; season with @salt{1%tsp} and pepper. Place cut sides down on a #baking sheet{}. Roast until tender ~{18%minutes}.
Meanwhile, in a #small bowl{}, combine @sour cream{¼%cup}, half the lime zest, and a squeeze of lime juice. Add @water{1%cup} 1 tsp at a time until mixture reaches a drizzling consistency. Season with @salt{1%tsp} and pepper.

Drain @corn{1½%cups} and pat dry. Heat a drizzle of @cooking oil{1%tbsp} in a #large pan{} over high heat. Add @ground beef{8%oz} and cook until browned ~{5%minutes}. Add corn and cook, stirring occasionally, until lightly charred ~{4%minutes}. If corn begins to pop, cover pan. Reduce heat to medium; add @tomato{1%unit}, scallion whites, and @southwest spice blend{1%tsp}. Cook, stirring occasionally, until tomato breaks down ~{2%minutes}. Season with @salt{1%tsp} and pepper. Turn off heat.

Stir cooked quinoa into pan with veggies; season with @salt{1%tsp} and pepper. Once green pepper halves are done, stuff each half with as much filling as will fit. Nestle stuffed peppers into pan with remaining filling. Sprinkle evenly with @pepper jack cheese{½%cup}. Heat broiler to high or oven to 500°F.

Transfer pan to middle rack; broil or bake until cheese is melted and lightly browned ~{2%minutes}. Remove from oven; top with lime crema and scallion greens. Divide between plates. Serve with remaining lime wedges on the side.