with Quinoa, Beef and Monterey Jack Cheese
1
Preheat oven to 400 degrees. Bring 1 cup salted water and stock concentrate to a boil in a small pot. Once boiling, add quinoa. Cover and reduce to a low simmer until tender, 15-20 minutes.
2
Wash and dry all produce. Meanwhile, halve, peel, and dice onion. Thinly slice scallions. Cut lime into wedges.
3
Start the filling: Heat a drizzle of olive oil in a large pan over medium-high heat. Add onions and scallions, and toss until softened, 4-5 minutes. Season with salt and pepper. Add ground beef, and break up into pieces until browned, 3-4 minutes. Stir in Southwest spice blend, and cook another 30 seconds. Season to taste with salt and pepper.
4
Prep the peppers: Halve bell peppers lengthwise, and remove veins and seeds. Place on a baking sheet, and drizzle with olive oil. Season with salt and pepper. Bake until softened, 5-7 minutes.
5
Add crushed tomatoes to beef, and simmer 5 minutes to meld flavors. Stir in cooked quinoa, and season with salt and pepper.
6
Fill peppers with as much filling as possible, and sprinkle with Monterey Jack cheese. Bake until peppers are very soft, about 10 minutes. Serve with a wedge of lime for squeezing over. Serve leftover filling on the side and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (974g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 837 | ||
Calories from Fat: 328 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.5g | 49 % | |
Saturated Fat 14.9g | 74 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 119.9mg | 37 % | |
Sodium 906mg | 31 % | |
Potassium 1697mg | 45 % | |
Total Carbohydrate 78.6g | 23 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 68.4g | ||
Protein 51.5g | 74 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 837
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