Southwestern Stuffed Peppers

🥘 Ingredients

• Monterey Jack cheese
  1 c
• bell pepper
  4 unit
• chicken stock concentrate
  2 unit
• crushed tomatoes
  27.52 oz
• ground beef
  20 oz
• lime
  2 unit
• olive oil
  4 tsp
• pepper
• quinoa
  1 c
• salt
• scallions (thinly sliced)
  4 unit
• southwest spice blend
  2 tbsp
• water
  1 c
• yellow onion (diced)
  2 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 degrees. 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: 2 unit, salt, yellow onion: 2 unit (diced), scallions: 4 unit (thinly sliced), lime: 2 unit
2. 

   2

   Once water is boiling, add quinoa to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, ⏱️ 15-20 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, ⏱️ 4-5 minutes . Season with salt and pepper . Add ground beef , breaking up meat into pieces. Cook until browned, ⏱️ 3-4 minutes . Stir in southwest spice blend and cook until fragrant, about ⏱️ 30 seconds . Season with salt and pepper .

   olive oil: 4 tsp, salt, pepper, ground beef: 20 oz, southwest spice blend: 2 tbsp, salt, pepper
4. 

   4

   While onion and beef cook, halve bell pepper lengthwise, then remove white ribs and seeds. Rub all over with a drizzle of olive oil and season with salt and pepper. Place on a baking sheet . Roast in oven until softened, ⏱️ 5-7 minutes . Once cool enough to handle, arrange bell peppers cut-side up on baking sheet.

   bell pepper: 4 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, about ⏱️ 5 minutes . Stir quinoa into pan once it has finished cooking. Season with salt and pepper.

   crushed tomatoes: 27.52 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, about ⏱️ 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