Southwest Beef-Stuffed Green Peppers

🥘 Ingredients

• cooking oil
  2 tbsp
• corn
  1½ cups
• ground beef
  8 oz
• lime
  1 unit
• long green pepper
  2 unit
• pepper jack cheese
  ½ cup
• quinoa
  ½ cup
• salt
  5 tsp
• scallions
  2 unit
• sour cream
  ¼ cup
• southwest spice blend
  1 tsp
• tomato
  2 unit
• veggie stock concentrate
  1 unit
• water
  2 c

🍳 Cookware

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

1. 

   1

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

   long green pepper: 2 unit, lime: 1 unit, tomato: 1 unit, scallions: 2 unit
2. 

   2

   In a small pot , combine 1 cup water , veggie stock concentrate , and a 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 ⏱️ 15 minutes . Drain any excess water if necessary. Keep covered off heat until ready to serve.

   water: 1 c, veggie stock concentrate: 1 unit, salt: 1 tsp, quinoa: ½ cup
3. 

   3

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

   cooking oil: 1 tbsp, salt: 1 tsp, sour cream: ¼ cup, water: 1 c, salt: 1 tsp
4. 

   4

   Drain corn and pat dry. Heat a drizzle of cooking oil in a large pan over high heat. Add ground beef 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 , scallion whites, and southwest spice blend . Cook, stirring occasionally, until tomato breaks down ⏱️ 2 minutes . Season with salt and pepper. Turn off heat.

   corn: 1½ cups, cooking oil: 1 tbsp, ground beef: 8 oz, tomato: 1 unit, southwest spice blend: 1 tsp, salt: 1 tsp
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. Sprinkle evenly with pepper jack cheese . Heat broiler to high or oven to 500°F.

   salt: 1 tsp, pepper jack cheese: ½ cup
6. 

   6

   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.