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Cheesy Quinoa-Stuffed Peppers

Cheesy Quinoa-Stuffed Peppers

with Pico de Gallo & Smoky Red Pepper Crema

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Stuffed peppers are one of our all-time favorite comforting dinners—they’re sweet, savory, hearty, and endlessly customizable with different fillings and toppings. For this Tex-Mex riff on the Italian classic, you’ll toss quinoa in a richly-spiced tomato sauce, then stuff into the peppers, blanket everything with Mexican cheeses, and broil until melty. Top ’em up with smoky red pepper crema, pico de gallo, and hot sauce, then load up your fork with the perfect bite.

Tags:VeggieCalorie Smart
Allergens:MilkSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ cup

Tri-Colored Quinoa

1 tablespoon

Southwest Spice Blend

1 unit

Veggie Stock Concentrate

2 unit

Green Bell Pepper

1 unit

Red Onion

1 unit

Roma Tomato

1 unit

Lime

¼ ounce

Cilantro

1 unit

Tex-Mex Paste

½ cup

Mexican Cheese Blend

(ContainsMilk)

4 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

1 teaspoon

Hot Sauce

1.5 ounce

Tomato Paste

Not included in your delivery

Salt

Pepper

3 teaspoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2218 kJ
Calories530 kcal
Fat25 g
Saturated Fat10 g
Carbohydrate60 g
Sugar14 g
Dietary Fiber9 g
Protein18 g
Cholesterol45 mg
Sodium1440 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructions
Instructionsarrow up iconarrow up icon
1

• Adjust rack to middle position and preheat oven to 425 degrees. • Place quinoa in a fine-mesh sieve and rinse for 1 minute. Add to a small pot along with 1 cup water (2 cups for 4 servings), stock concentrate, Southwest Spice, and a pinch of salt and pepper. Bring to a boil, then cover and reduce to a low simmer. Cook until quinoa is tender, 15-20 minutes. Keep covered off heat for at least 10 minutes or until ready to use in step 4.

2

• While quinoa cooks, wash and dry all produce. • Halve bell peppers lengthwise; remove stems and seeds. Finely dice tomato. Halve and peel onion; dice one half. Mince some diced onion until you have 1 TBSP. (For 4 servings, dice whole onion; mince until you have 2 TBSP.) Quarter lime. Mince cilantro.

3

• Rub bell peppers with a drizzle of oil; season with salt and pepper. Place cut sides down on a baking sheet. Roast on middle rack until browned and softened, 18-20 minutes. • Meanwhile, in a small bowl, combine tomato, minced onion, and juice from half the lime. Season with salt and pepper.

4

• Heat a drizzle of oil in a medium, preferably ovenproof, pan (use a large pan for 4 servings) over medium-high heat. Add diced onion; cook, stirring occasionally, until softened, 3-5 minutes. • Stir in Tex-Mex paste, tomato paste, and ¼ cup water (1⁄3 cup for 4) until combined. Turn off heat. • Once quinoa has rested off heat for at least 10 minutes, stir into sauce with half the cilantro until thoroughly coated.

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. (TIP: If your pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed peppers in there.) Sprinkle evenly with Mexican cheese. • Broil until cheese is melted and lightly browned, 2-3 minutes.

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.