Tex-Mex Quinoa Stuffed Peppers with Pico De Gallo and Smoky Crema

Stuffed peppers are a classic comfort food and this Tex-Mex twist takes them to a whole new level. We fill tender roasted bell peppers with quinoa simmered in a richly spiced tomato sauce, then top everything with a blanket of melted Mexican cheese. A quick broil gives the cheese a golden, bubbly finish.

To serve, we pile on a smoky red pepper crema, a fresh pico de gallo made with tomato, onion and lime and a sprinkle of cilantro. A dash of hot sauce adds the perfect kick. Each bite is a balance of sweet, smoky, tangy and spicy flavors that will make this a new weeknight favorite.

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Ingredients

0.5 cup Tri-Colored QuinoaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the middle position and preheat the oven to 425°F. Rinse the quinoa in a fine-mesh strainer for about 1 minute. Transfer to a small pot and add 1 cup water, the veggie stock concentrate, Southwest spice blend and a pinch of salt and pepper. Bring to a boil, then cover and reduce heat to low. Simmer until the quinoa is tender, 15-20 minutes. Remove from heat and let it sit covered for at least 10 minutes before using.
2. While the quinoa cooks, wash and dry all produce. Halve the bell peppers lengthwise and remove the stems and seeds. Finely dice the Roma tomato. Halve and peel the red onion; dice one half. Mince enough diced onion to measure 1 tablespoon. Quarter the lime. Finely chop the cilantro.
3. Rub each bell pepper half with a drizzle of vegetable oil and season with salt and pepper. Place them cut-side down on a baking sheet. Roast on the middle rack until browned and softened, 18-20 minutes. Meanwhile, in a small bowl, combine the diced tomato, minced onion and the juice from half of the lime. Season with salt and pepper to make the pico de gallo.
4. Heat a drizzle of oil in a medium ovenproof pan (use a large pan for 4 servings) over medium-high heat. Add the diced onion and cook, stirring occasionally, until softened, 3-5 minutes. Stir in the Tex-Mex paste, tomato paste and ¼ cup water (⅓ cup for 4 servings) until combined. Turn off the heat. Once the quinoa has rested for at least 10 minutes, stir it into the sauce along with half of the chopped cilantro until thoroughly coated.
5. Remove the roasted bell peppers from the oven and heat the broiler to high. Stuff each pepper half with as much quinoa filling as will fit. Place the stuffed peppers in the pan with the remaining filling, nestling them into the filling. (If your pan is not ovenproof, transfer the mixture to a small baking dish and arrange the stuffed peppers in it.) Sprinkle the Mexican cheese blend evenly over the peppers. Broil until the cheese is melted and lightly browned, 2-3 minutes. Watch carefully to avoid burning.
6. Divide the remaining filling among plates and top with the stuffed peppers. Drizzle the smoky red pepper crema over the peppers, then spoon the pico de gallo on top. Garnish with the remaining cilantro and add a dash of hot sauce if desired. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of quinoa?

Yes, you can substitute tri-colored quinoa with white, red or black quinoa. Cooking times may vary slightly, so check for tenderness.

Is this recipe vegetarian?

Yes, this recipe is completely vegetarian. It uses veggie stock concentrate and no meat, making it a great meatless meal.

Can I make the pico de gallo ahead of time?

Absolutely! The pico de gallo can be prepared up to a day in advance and stored in the refrigerator. Just give it a stir before serving.