Southwestern Stuffed Peppers

🥘 Ingredients

• bell peppers
  2 unit
• black pepper
• chicken stock concentrate
  1 unit
• crushed tomatoes
  14 oz
• ground beef
  12 oz
• lime
  1 unit
• monterey jack cheese
  1 c
• olive oil
  2 tbsp
• quinoa
  1 c
• salt
• scallions
  2 unit
• southwest spice blend
  1 tbsp
• water
  1 c
• yellow onion
  1 unit

🍳 Cookware

• small pot
• large pan
• baking sheet

1. 

   1

   Wash and dry all produce. Adjust rack to middle position and preheat oven to 400°F. Bring water , chicken stock concentrate , and a pinch of salt to a boil in a small pot . Halve, peel, and dice yellow onion . Trim, then thinly slice scallions . Cut lime into wedges.

   water: 1 c, chicken stock concentrate: 1 unit, salt, yellow onion: 1 unit, scallions: 2 unit, lime: 1 unit
2. 

   2

   Once water is boiling, add quinoa to pot. Cover, lower heat, and reduce to a simmer. Cook until tender ⏱️ 15 minutes .

   quinoa: 1 c
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and scallions. Cook, tossing, until softened ⏱️ 4 minutes . Season with salt and black pepper . Add ground beef , breaking up meat into pieces. Cook until browned ⏱️ 3 minutes . Stir in southwest spice blend and cook until fragrant ⏱️ 30 seconds . Season with salt and pepper.

   olive oil: 2 tbsp, black pepper, ground beef: 12 oz, southwest spice blend: 1 tbsp
4. 

   4

   While onion and beef cook, halve bell peppers lengthwise, then remove white ribs and seeds. Rub all over with remaining olive oil and season with salt and pepper. Place on a baking sheet . Roast in oven until softened ⏱️ 5 minutes . Once cool enough to handle, arrange bell peppers cut-side up on baking sheet.

   bell peppers: 2 unit
5. 

   5

   Stir crushed tomatoes into pan with beef and bring to a simmer. Let simmer until flavors have come together and tomatoes reduce slightly ⏱️ 5 minutes . Stir quinoa into pan once it has finished cooking. Season with salt and pepper.

   crushed tomatoes: 14 oz
6. 

   6

   Stuff bell peppers with as much filling as will fit. Sprinkle monterey jack cheese over top of each. Return to oven and continue roasting until very soft ⏱️ 10 minutes . Divide remaining filling between plates, then place stuffed peppers on top. Serve with lime wedges on the side.

   monterey jack cheese: 1 c