Southwest Beef-Stuffed Green Peppers

🥘 Ingredients

• Pepper Jack cheese
  1 c
• Southwest Spice Blend
  2 tbsp
• black pepper
• cooking oil
  4 tsp
• corn
  2 unit
• ground beef
  20 oz
• lime
  2 unit
• long green pepper
  4 unit
• quinoa
  1 c
• salt
• scallions
  4 unit
• sour cream
  3 tbsp
• tomato
  2 unit
• veggie stock concentrate
  2 unit

🍳 Cookware

• small pot
• baking sheet
• small bowl
• medium pan
• large pan

1. 

   1

   Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. Halve long green pepper lengthwise; remove ribs and seeds. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Dice tomato . Trim and thinly slice scallions , separating whites from greens.

   long green pepper: 4 unit, lime: 2 unit, tomato: 2 unit, scallions: 4 unit
2. 

   2

   In a small pot , combine 1 cup water (2 cups for 4 servings), veggie stock concentrate , and a big pinch of salt . Bring to a boil, then add quinoa ; cover, and reduce to a low simmer. Cook until quinoa is tender and water has evaporated, ⏱️ 20 minutes (15-20 minutes). (TIP: Drain any excess water, if necessary.) Keep covered off heat until ready to serve.

   veggie stock concentrate: 2 unit, salt, quinoa: 1 c
3. 

   3

   While quinoa cooks, rub green pepper halves with 2 tsp cooking oil (4 tsp for 4 servings); season with black pepper and salt. Place cut sides down on a baking sheet . Roast on middle rack until tender, ⏱️ 20 minutes (18-20 minutes). Meanwhile, in a small bowl , combine sour cream , half the lime zest (all for 4), and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add ground beef and cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 6 minutes (4-6 minutes).

   cooking oil: 4 tsp, black pepper, sour cream: 3 tbsp, ground beef: 20 oz
4. 

   4

   Drain corn and pat dry with paper towels. Heat a drizzle of oil in a large pan (preferably ovenproof) over high heat. Add corn and cook, stirring occasionally, until lightly charred, ⏱️ 6 minutes (4-6 minutes). TIP: If corn begins to pop, cover pan. Reduce heat to medium; add tomato, scallion whites, and Southwest Spice Blend . Cook, stirring occasionally, until tomato breaks down, ⏱️ 3 minutes (2-3 minutes). Season with salt and pepper. Turn off heat.

   corn: 2 unit, Southwest Spice Blend: 2 tbsp
5. 

   5

   Stir cooked quinoa into pan with veggies; season with salt 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. (TIP: If your pan isn't ovenproof, transfer remaining filling and stuffed peppers to a small baking dish.) Sprinkle evenly with Pepper Jack cheese . Heat broiler to high or oven to 500 degrees. Stir cooked beef (or organic beef) into pan along with quinoa; continue with the rest of this step as instructed.

   Pepper Jack cheese: 1 c
6. 

   6

   Transfer pan with stuffed green peppers to middle rack; broil or bake until cheese is melted and lightly browned, ⏱️ 3 minutes (2-3 minutes). Remove from oven; top with lime crema and scallion greens. Divide between plates. Serve with remaining lime wedges on the side. Ground beef is fully cooked when internal temperature reaches 160 degrees.