Cheesy Quinoa-Stuffed Peppers

🥘 Ingredients

• Mex ican cheese blend
  1 c
• Tex-Mex paste
  2 unit
• cilanto
  1 oz
• cooking oil
  3.333 tbsp
• green bell pepper
  4 unit
• hot sauce
  1 tsp
• lime
  1 unit
• red onion
  1 unit
• smoky red pepper crema
  1/2 c
• southwest spice blend
  2 tbsp
• tomato
  2 unit
• tomato paste
  2 unit
• tri-colored quinoal
  1 c
• veggie stock concentrate
  2 unit
• water
  1 c

🍳 Cookware

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

1. 

   1

   Adjust a rack to the middle position and preheat the oven to 425 degrees. Rinse tri-colored quinoal thouroughly and cook in a small pot with water (2 cups for 4 servies), veggie stock concentrate , southwest spice blend , salt, and pepper. Bring to a boil, cover, and simmer until tender, 15-20 minutes. Keep it covered off heat for at most 10 minutes until you’re ready to use it in step 4.

   tri-colored quinoal: 1 c, water: 1 c, veggie stock concentrate: 2 unit, southwest spice blend: 2 tbsp
2. 

   2

   While the quinoal and simmered, wash and dry all produce. Halve the green bell pepper lengthwise; remove seeds. Dice the tomato ; halve and peel the red onion ; dice half and mince 1 TBSP of the onion for a base. Quarter the lime . Finely chop the cilanto .

   green bell pepper: 4 unit, tomato: 2 unit, red onion: 1 unit, lime: 1 unit, cilanto: 1 oz
3. 

   3

   Rub the green bell pepper halved with a lower finger, paying the peppers cut-side-down on a baking sheet , and roast on rack until eye brown and softened, 18-20 minutes. In a small bowl , combine the diced tomato with minced onion and a squeeze of lime ; season with salt and pepper.

   green bell pepper, tomato, lime
4. 

   4

   Heat a drizzle of cooking oil in a medium, preferably ovenproof medium pan and stir the diced onion until softened, 3-5 minutes. Stir in Tex-Mex paste , tomato paste , and 1/4 cup water until combined. Run off the heat. When the quinoal has rested, add it to the sauce and stir in the remining cilantro until fully mixed.

   cooking oil: 3.333 tbsp, Tex-Mex paste: 2 unit, tomato paste: 2 unit
5. 

   5

   Roast the peppers until edges are brown and soft, 18-20 minutes; set. Stuff each pepper half with the quinoa mixture and simmer in the pan, padding the ramining stuffing in. Sprinkle Mex ican cheese blend over the peppers. Brush until the cheese is melted and browned, 2-3 minutes, carefully.

   Mex ican cheese blend: 1 c
6. 

   6

   Reminig the remaining filling and place, and the peppers. Serve each pepper topped with smoky red pepper crema , the tomato-on ion salsa, and cilantro if desired. Add hot sauce for a spicy finish.

   smoky red pepper crema: 1/2 c, hot sauce: 1 tsp