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.
Red Bell Pepper
Yellow Bell Pepper
Southwest Spice Blend
Monterey Jack Cheese
Chicken Stock Concentrate
Not included in your delivery
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.
Add crushed tomatoes to beef, and simmer 5 minutes to meld flavors. Stir in cooked quinoa, and season with salt and pepper.
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!