with Ground Beef, Quinoa and Monterey Jack Cheese
By Hello Fresh
Cooking Time: 30 mins
Nutrition: 710 Calories
- Chicken Stock Concentrate- 2
- Yellow Onion- 2
- Scallions- 4
- Lime- 2
- Quinoa- 1 Cup
- Ground Beef- 16 oz
- Southwest Spice Blend- 2 tsp
- Red Bell Pepper- 2
- Yellow Bell Pepper- 2
- Crushed Tomatoes- 2 Boxes
- Monterey Jack Cheese- 1 Cup
1 PREHEAT AND PREP Wash and dry all produce. Preheat oven to 400 degrees. Bring 1 cup water, stock concentrate, and a pinch of salt to a boil in a small pot. Halve, peel, and dice onion. Trim, then thinly slice scallions. Cut lime into wedges.
2 COOK QUINOA Once water is boiling, add quino to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes.
3 START FILLING Heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and scallions and cook, tossing, until softened, 4-5 minutes. Season with salt and pepper. Add ground beef, breaking up meat into pieces. Cook until browned, 3-4 minutes. Stir in Southwest spice blend and cook until fragrant, about 30 seconds. Season with salt and pepper.
4 PREP AND ROAST PEPPERS While onions and beef cook, halve bell peppers lengthwise, then remove white ribs and seeds. Rub with a drizzle of olive oil, then season with salt and pepper. Place on a baking sheet. Roast in oven until softened, 5-7 minutes. Once cool enough to handle, arrange bell peppers cut-side up on baking sheet.
5 FINISH FILLING Stir crushed tomatoes into pan with beef and bring to a simmer. Let simmer until flavors have come together and tomatoes have reduced slightly, about 5 minutes. Once quinoa has finished cooking, add it to pan and stir to combine. Season with salt and pepper.
6 BAKE AND SERVE Stuff bell peppers with as much filling as will fit. Sprinkle Monterey Jack cheese over top of each. Return to oven and continue roasting until very soft, about 10 minutes. Divide remaining filling between plates, then place stuffed peppers on top. Serve with lime wedges on the side for squeezing over.