Southwest Beef & Quinoa Stuffed Peppers

• Gluten free

• Meat

  • 1 lb Ground beef

• Produce

  • 2 cloves Garlic
  • 4 Green onions
  • 2 Limes, wedges
  • 1 Onion
  • 2 Red bell peppers
  • 1 14.5 oz. can Tomatoes
  • 2 Yellow bell peppers

• Canned Goods

  • 1 1/2 cups Chicken stock

• Pasta & Grains

  • 3/4 cup Quinoa

• Baking & Spices

  • 1/4 tsp Cayenne
  • 1 1/2 tsp Chili powder
  • 1/2 tsp Paprika
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin

• Dairy

  • 1 cup Monterey jack cheese, Grated

Found on platingsandpairings.com

Description

Directions

• Preheat oven to 400 degrees. Bring stock and a pinch of salt to a boil in a small pot. Once boiling, add quinoa. Cover and cook on low heat for 15-20 minutes.
• Arrange the pepper halves on a baking sheet and drizzle with 1 Tbsp. olive oil. Sprinkle with salt and pepper. Bake until softened , 7-10 minutes.
• Meanwhile, heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Add onions, green onions and garlic, cook for 4-5 minutes, until softened. Add ground beef and break up as it browns, 3-4 minutes. Stir in chili powder, cumin, paprika and cayenne and cook for an additional 30 seconds. Add in tomatoes and let simmer for 5 minutes. Stir in cooked quinoa and season with salt and pepper.
• Fill peppers with beef mixture and sprinkle with cheese. Bake 10 minutes. Serve with lime wedges on the side.