Cheesy Quinoa-Stuffed Peppers
with Pico de Gallo & Smoky Red Pepper Crema
Stuffed peppers are one of our all-time favorite comforting dinners—they’re sweet, savory, hearty, and endlessly customizable with different fillings and toppings. For this Tex-Mex riff on the Italian classic, you’ll toss quinoa in a richly-spiced tomato sauce, then stuff into the peppers, blanket everything with Mexican cheeses, and broil until melty. Top ’em up with smoky red pepper crema, pico de gallo, and hot sauce, then load up your fork with the perfect bite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Tri-Colored Quinoa
1 tablespoon
Southwest Spice Blend
1 unit
Veggie Stock Concentrate
2 unit
Green Bell Pepper
1 unit
Red Onion
1 unit
Roma Tomato
1 unit
Lime
¼ ounce
Cilantro
1 unit
Tex-Mex Paste
½ cup
Mexican Cheese Blend
(Contains Milk)
4 tablespoon
Smoky Red Pepper Crema
(Contains Milk, Soy)
1 teaspoon
Hot Sauce
1.5 ounce
Tomato Paste
Not included in your delivery
Salt
Pepper
3 teaspoon
Vegetable Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 425 degrees. • Place quinoa in a fine-mesh sieve and rinse for 1 minute. Add to a small pot along with 1 cup water (2 cups for 4 servings), stock concentrate, Southwest Spice, and a pinch of salt and pepper. Bring to a boil, then cover and reduce to a low simmer. Cook until quinoa is tender, 15-20 minutes. Keep covered off heat for at least 10 minutes or until ready to use in step 4.
• While quinoa cooks, wash and dry all produce. • Halve bell peppers lengthwise; remove stems and seeds. Finely dice tomato. Halve and peel onion; dice one half. Mince some diced onion until you have 1 TBSP. (For 4 servings, dice whole onion; mince until you have 2 TBSP.) Quarter lime. Finely chop cilantro.
• Rub each bell pepper half with a drizzle of oil; season with salt and pepper. Place cut sides down on a baking sheet. Roast on middle rack until browned and softened, 18-20 minutes. • Meanwhile, in a small bowl, combine tomato, minced onion, and juice from half the lime. Season with salt and pepper.
• Heat a drizzle of oil in a medium, preferably ovenproof, pan (use a large pan for 4 servings) over medium high heat. Add diced onion; cook, stirring occasionally, until softened, 3-5 minutes. • Stir in Tex-Mex paste, tomato paste, and ¼ cup water (1⁄3 cup for 4) until combined. Turn off heat. • Once quinoa has rested off heat for at least 10 minutes, stir into sauce along with half the cilantro until thoroughly coated.
• Once bell peppers are done, remove sheet from oven and heat broiler to high. • Stuff each pepper half with as much filling as will fit. Place in pan with remaining filling, nestling each stuffed pepper into filling. (TIP: If your pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed peppers in there.) Sprinkle evenly with Mexican cheese. • Broil until cheese is melted and lightly browned, 2-3 minutes. TIP: Watch carefully to avoid burning.
• Divide remaining filling between plates and top with stuffed peppers. Top peppers with smoky red pepper crema, pico de gallo, and remaining cilantro. Drizzle with hot sauce if desired. Serve with remaining lime wedges on the side.
