Cheesy Quinoa-Stuffed Peppers: Pico de Gallo & Smoky Red Pepper Crema

🥘 Ingredients

• black pepper
  1 pinch
• cilantro
  2 tbsp
• cooking oil
  2 tbsp
• green bell pepper
  2 unit
• hot sauce
  1 tsp
• lime
  1 unit
• mexican cheese blend
  ½ cup
• red onion
  1 unit
• salt
  1 pinch
• smoky red pepper crema
  2 tbsp
• southwest spice blend
  1 tsp
• tex-mex paste
  2 tbsp
• tomato
  1 unit
• tomato paste
  2 tbsp
• tri-colored quinoa
  ½ cup
• veggie stock concentrate
  1 unit
• water
  1 c

🍳 Cookware

• fine-mesh strainer
• small pot
• baking sheet
• small bowl
• medium pan

1. 

   1

   Adjust rack to middle position and preheat oven to 425 degrees. Place tri-colored quinoa in a fine-mesh strainer and rinse for 1 minute. Add to a small pot along with water , veggie stock concentrate , southwest spice blend , and a pinch of salt and black pepper . 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.

   tri-colored quinoa: ½ cup, water: 1 c, veggie stock concentrate: 1 unit, southwest spice blend: 1 tsp, salt: 1 pinch, black pepper: 1 pinch
2. 

   2

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

   green bell pepper: 2 unit, tomato: 1 unit, red onion: 1 unit, lime: 1 unit, cilantro: 2 tbsp
3. 

   3

   Rub each bell pepper half with a drizzle of cooking oil ; 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.

   cooking oil: 2 tbsp
4. 

   4

   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 , tomato paste , 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.

   tex-mex paste: 2 tbsp, tomato paste: 2 tbsp
5. 

   5

   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 . Broil until cheese is melted and lightly browned ⏱️ 2 minutes . Watch carefully to avoid burning.

   mexican cheese blend: ½ cup
6. 

   6

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

   smoky red pepper crema: 2 tbsp, hot sauce: 1 tsp