cheesy quinoa-stuffed peppers

prep time: 20 minutes
cook time: 45 minutes
total time: 65 minutes
makes 4 servings

ingredients
1 c tri-colored quinoa
2 T southwest spice blend (2 tsp chili powder + 2 tsp cumin + 4 tsp garlic powder)
2 c broth
4 green bell peppers, halved
1 onion, diced
2 roma tomatoes, finely diced
1 lime, halved and juiced
1/4 oz cilantro, finely chopped
2 T tex-mex paste (2 T bbq sauce + 3 T taco seasoning)
3 oz. tomato paste
1 c mexican cheese blend
1 tsp hot sauce

directions

1. preheat oven to 425 degrees.
2. place quinoa in a strainer and rinse for 1 minute. add to a small pot along with 2 cups water, broth, southwest spice, and a pinch of salt and pepper.
3. bring to a boil, then cover and reduce to a low simmer. cook until quinoa is tender, 15-20 minutes.
4. keep covered off heat for at least 10 minutes or until ready to use.
5. while quinoa cooks, wash and dry all produce.
6. halve bell peppers lengthwise; remove stems and seeds. finely dice tomato. halve and peel onion; dice one half. halve lime. finely chop cilantro.
7. rub each bell pepper half with a drizzle of oil; season with salt and pepper. place cut sides down on a baking sheet.
8. roast on middle rack until browned and softened, 18-20 minutes.
9. meanwhile, in a small bowl, combine tomato, chopped onion, and juice from the whole lime to make the pico de gallo. season with salt and pepper.
10. heal a drizzle of oil in a large pan over medium-high heat. add diced onion; cook, stirring occasionally, until softened, 3-5 minutes.
11. stir in tex-mex paste, tomato paste, and 1/3 cup water until combined. turn off heat.
12. once quinoa has rested off heat for at least 10 minutes, stir into sauce along with half the cilantro until thoroughly combined.
13. once bell peppers are done, stuff each pepper half with as much filling as will fit. sprinkle evenly with mexican cheese.
14. divide remaining filling between plates and top with stuffed peppers. top peppers with pico de gallo and remaining cilantro. drizzle with hot sauce if desired.

source – hello fresh recipe from 2021