Southwest Stuffed Bell Peppers with Beef, Quinoa and Monterey Jack

These Southwest stuffed bell peppers are a complete meal in one colorful package. Tender roasted peppers are filled with a savory mixture of ground beef, quinoa and crushed tomatoes, all seasoned with a smoky spice blend. Topped with melted Monterey Jack cheese and finished with a squeeze of fresh lime, every bite is packed with flavor and texture.

This recipe comes together in under an hour and is naturally gluten-free. It’s perfect for a busy weeknight when you want something hearty and satisfying without spending hours in the kitchen. Serve any extra filling on the side for seconds!

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Ingredients

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow Bell PeppersView ingredient guideLike ingredientDislike ingredient

8 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 cup QuinoaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. In a small pot, bring 1 cup of salted water and the chicken stock concentrate to a boil. Add the quinoa, cover and reduce the heat to low. Simmer until the quinoa is tender and has absorbed the liquid, about 15-20 minutes. Fluff with a fork and set aside.
2. While the quinoa cooks, prepare the vegetables. Dice the onion. Thinly slice the scallions. Cut the lime into wedges for serving.
3. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the diced onion and sliced scallions and cook until softened, about 4-5 minutes. Season with salt and pepper. Add the ground beef, breaking it up with a spoon and cook until browned, 3-4 minutes. Stir in the Southwest spice blend and cook for 30 seconds more. Season with salt and pepper to taste.
4. Prepare the bell peppers: Cut each bell pepper in half lengthwise. Remove the stems, seeds and white membranes. Place the pepper halves on a baking sheet, drizzle with olive oil and season with salt and pepper. Bake until slightly softened, about 5-7 minutes.
5. Add the crushed tomatoes to the skillet with the beef mixture. Stir and let simmer for 5 minutes to meld the flavors. Fold in the cooked quinoa. Season with salt and pepper to taste.
6. Spoon the filling into the pre-baked pepper halves, mounding it high. Sprinkle the shredded Monterey Jack cheese over the tops. Return to the oven and bake until the peppers are very tender and the cheese is melted and bubbly, about 10 minutes. Serve with lime wedges for squeezing over the top. Enjoy any extra filling on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with cheddar, pepper jack or a Mexican blend cheese for a different flavor.

How do I store leftovers?

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this recipe ahead of time?

Absolutely! Assemble the stuffed peppers up to the point of baking, cover and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time.