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Southwestern Stuffed Peppers
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Southwestern Stuffed Peppers

Southwestern Stuffed Peppers

with Beef, Quinoa, and Monterey Jack Cheese

In less than an hour from now, you’ll be cutting slowly (or not so slowly, depending on that appetite) through creamy melted cheese; a protein-packed beef, quinoa, and tomato mixture; and finally the tender baked pepper holding it all together. But the best part about it all will be the smoky Southwestern spice blend.


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

Total Time30 minutes


serving amount

1 unit

Red Bell Pepper

1 unit

Yellow Bell Pepper

8 ounce

Ground Beef

½ cup


1 teaspoon

Southwest Spice Blend

1 unit

Yellow Onion

½ cup

Monterey Jack Cheese

(Contains Milk)

2 unit


1 unit


1 unit

Chicken Stock Concentrate

1 box

Crushed Tomatoes

Not included in your delivery

2 teaspoon

Olive Oil






Nutrition Values

/ per serving
Calories641 kcal
Energy (kJ)2682 kJ
Fat25 g
Saturated Fat10 g
Carbohydrate71 g
Sugar19 g
Dietary Fiber9 g
Protein37 g
Cholesterol91 mg
Sodium826 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.


Small pot
Large Pan
Baking Sheet


Preheat the oven and cook the quinoa

Preheat oven to 400 degrees. Bring 1 cup salted water and stock concentrate to a boil in a small pot. Once boiling, add quinoa. Cover and reduce to a low simmer until tender, 15-20 minutes.


Wash and dry all produce. Meanwhile, halve, peel, and dice onion. Thinly slice scallions. Cut lime into wedges.


Start the filling: Heat a drizzle of olive oil in a large pan over medium-high heat. Add onions and scallions, and toss until softened, 4-5 minutes. Season with salt and pepper. Add ground beef, and break up into pieces until browned, 3-4 minutes. Stir in Southwest spice blend, and cook another 30 seconds. Season to taste with salt and pepper.


Prep the peppers: Halve bell peppers lengthwise, and remove veins and seeds. Place on a baking sheet, and drizzle with olive oil. Season with salt and pepper. Bake until softened, 5-7 minutes.

Finish the filling

Add crushed tomatoes to beef, and simmer 5 minutes to meld flavors. Stir in cooked quinoa, and season with salt and pepper.

Bake and serve

Fill peppers with as much filling as possible, and sprinkle with Monterey Jack cheese. Bake until peppers are very soft, about 10 minutes. Serve with a wedge of lime for squeezing over. Serve leftover filling on the side and enjoy!