Stuffed Bell Peppers with Ground Beef, Quinoa and Monterey Jack Cheese

These stuffed bell peppers are packed with a savory filling of ground beef, quinoa and melted Monterey Jack cheese. Roasted until tender, they make a satisfying and colorful main dish.

The filling is seasoned with a southwest spice blend and simmered with crushed tomatoes for extra depth. Serve with lime wedges for a bright finish.

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Ingredients

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup QuinoaView ingredient guideLike ingredientDislike ingredient

8 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 teaspoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow Bell PeppersView ingredient guideLike ingredientDislike ingredient

1 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Wash and dry all produce. In a small pot, bring 1 cup water, chicken stock concentrate and a pinch of salt to a boil. Halve, peel and dice the onion. Trim and thinly slice the scallions. Cut the lime into wedges.
2. Once the water is boiling, add the quinoa to the pot. Cover, lower heat and simmer until tender, 15-20 minutes.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the onion and scallions, season with salt and pepper and cook until softened, 4-5 minutes. Add the ground beef, breaking it up and cook until browned, 3-4 minutes. Stir in the southwest spice blend and cook until fragrant, about 30 seconds. Season with salt and pepper.
4. Halve the bell peppers lengthwise and remove the ribs and seeds. Rub with a drizzle of olive oil and season with salt and pepper. Place on a baking sheet and roast until softened, 5-7 minutes. Once cool enough to handle, arrange the peppers cut-side up.
5. Stir the crushed tomatoes into the pan with the beef and bring to a simmer. Cook until the flavors meld and the tomatoes reduce slightly, about 5 minutes. Stir in the cooked quinoa and season with salt and pepper.
6. Stuff the bell peppers with as much filling as they can hold. Sprinkle with Monterey Jack cheese. Return to the oven and roast until the peppers are very soft and the cheese is melted, about 10 minutes. Divide any remaining filling among plates, top with the stuffed peppers and serve with lime wedges.
7. Enjoy your delicious stuffed bell peppers!

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, cheddar, pepper jack or a Mexican blend would work well in this recipe.

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?

You can prepare the filling and stuff the peppers a day in advance. Refrigerate, then bake just before serving.