Southwest Turkey-Stuffed Green Peppers
with Quinoa and Corn
Mild, earthy, sweet, and perfect for stuffing, poblano peppers are one of our favorite ingredients to use in quick (and delicious) dinners. Speaking of stuffing, we combined protein-rich quinoa with fresh tomato, sweet corn, and Southwestern spices for a twist on the traditional Italian profile. Once filled, the peppers receive a sprinkle of melty Pepper Jack and out of the oven, a dollop of zesty lime crema. These packed peppers are sure to satisfy.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Long Green Pepper
1 unit
Tomato
2 unit
Scallions
1 unit
Lime
1 unit
Veggie Stock Concentrate
½ cup
Quinoa
1.5 tablespoon
Sour Cream
(Contains Milk)
1 unit
Corn
1 tablespoon
Southwest Spice Blend
½ cup
Pepper Jack Cheese
(Contains Milk)
10 ounce
Ground Turkey
Not included in your delivery
4 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Halve green peppers lengthwise; remove ribs and seeds. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Dice tomato. Trim and thinly slice scallions, separating whites from greens.
• In a small pot, combine 1 cup water (2 cups for 4 servings), stock concentrate, and a big 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, 15-20 minutes. (TIP: Drain any excess water, if necessary.) Keep covered off heat until ready to serve.
• While quinoa cooks, rub green pepper halves with oil; season with salt and pepper. Place cut sides down on a baking sheet. • Roast on middle rack until tender, 18-20 minutes. • Meanwhile, in a small bowl, combine sour cream, half the lime zest (all for 4 servings), and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Heat a drizzle of oil in a medium pan over medium-high heat. Add beef or turkey and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
• Drain corn and pat dry with paper towels. • Heat a drizzle of oil in a large, preferably ovenproof, pan over high heat. Add corn and cook, stirring occasionally, until lightly charred, 4-6 minutes. TIP: If corn begins to pop, cover pan. • Reduce heat to medium; add tomato, scallion whites, and Southwest Spice. Cook, stirring occasionally, until tomato breaks down, 2-3 minutes. Season with salt and pepper. Turn off heat.
• 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. (TIP: If your pan isn't ovenproof, transfer remaining filling and stuffed peppers to a small baking dish.) Sprinkle evenly with pepper jack. • Heat broiler to high or oven to 500 degrees.
Stir cooked beef or turkey into pan along with quinoa; cook through the rest of this step as instructed.
• Transfer pan with stuffed green peppers to middle rack; broil or bake until cheese is melted and lightly browned, 2-3 minutes. • Remove from oven; top with lime crema and scallion greens. • Divide between plates. Serve with remaining lime wedges on the side.
Ground Turkey is fully cooked when internal temperature reaches 165°.
