---
title: "Cheesy Quinoa-Stuffed Peppers: Pico de Gallo & Smoky Red Pepper Crema"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/cheesy-quinoa-stuffed-peppers-60c0cf2b0d6c1f6fb85b6b87
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Medium
allergens:
  - Milk
tags:
  - Veggie
  - Spicy
  - Calorie Smart
rating: 4.5
rating_count: 5300
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the smoky, spicy Tex-Mex flavors
  - theme: Ease of prep
    text: Several noted it was easy to make despite multiple steps
image: "https://images.recipes.furrysalamander.com/cheesy-quinoa-stuffed-peppers.avif"
---
Adjust rack to middle position and preheat oven to 425 degrees.
Place @tri-colored quinoa{½%cup} in a #fine-mesh strainer{} and rinse for 1 minute. Add to a #small pot{} along with @water{1%cup}, @veggie stock concentrate{1%unit}, @southwest spice blend{1%tsp}, and a pinch of @salt{1%pinch} and @black pepper{1%pinch}. Bring to a boil, then cover and reduce to a low simmer. Cook until quinoa is tender ~{15%minutes}.
Keep covered off heat for at least 10 minutes or until ready to use.

While quinoa cooks, wash and dry all produce.
Halve @green bell pepper{2%unit} lengthwise; remove stems and seeds. Finely dice @tomato{1%unit}. Halve and peel @red onion{1%unit}; dice one half. Mince some diced onion until you have 1 tbsp. Quarter @lime{1%unit}. Finely chop @cilantro{2%tbsp}.

Rub each bell pepper half with a drizzle of @cooking oil{2%tbsp}; season with salt and pepper. Place cut sides down on a #baking sheet{}.
Roast on middle rack until browned and softened ~{18%minutes}.
Meanwhile, in a #small bowl{}, combine tomato, minced onion, and juice from half the lime. Season with salt and pepper.

Heat a drizzle of oil in a #medium pan{}, preferably ovenproof, over medium-high heat. Add diced onion; cook, stirring occasionally, until softened ~{3%minutes}.
Stir in @tex-mex paste{2%tbsp}, @tomato paste{2%tbsp}, and ¼ cup water until combined. Turn off heat.
Once quinoa has rested off heat for at least 10 minutes, stir into sauce along with half the cilantro until thoroughly combined.

Once bell peppers are done, remove sheet from oven and heat broiler to high.
Stuff each pepper half with as much filling as will fit. Place in pan with remaining filling, nestling each stuffed pepper into filling. Sprinkle evenly with @mexican cheese blend{½%cup}.
Broil until cheese is melted and lightly browned ~{2%minutes}. Watch carefully to avoid burning.

Divide remaining filling between plates and top with stuffed peppers. Top peppers with @smoky red pepper crema{2%tbsp}, pico de gallo, and remaining cilantro. Drizzle with @hot sauce{1%tsp} if desired. Serve with remaining lime wedges on the side.