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Southwestern Stuffed Peppers

with Beef, Quinoa, and Monterey Jack Cheese

Southwestern Stuffed Peppers

Tender peppers filled with savory beef, fluffy quinoa, and melty Monterey Jack for a hearty Southwestern-inspired dinner with bold flavor.

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Ingredients

For 2 servings

  • 1 unit Chicken Stock Concentrate
  • 1 box Crushed Tomatoes
  • 8 ounce Ground Beef
  • 1 unit Lime
  • ½ cup Monterey Jack Cheese
  • ½ cup Quinoa
  • 1 unit Red Bell Pepper
  • 2 unit Scallions
  • 1 teaspoon Southwest Spice Blend
  • 1 unit Yellow Bell Peppers
  • 1 unit Yellow Onion

Additional Ingredients

  • 2 teaspoon Olive Oil
  • unit Pepper
  • unit Salt
Southwestern Stuffed Peppers
American
PDF
DifficultyEasy
Total Time30m
Calories641
Protein37g
Carbs71g
Fat25g
Tags:
Gluten-freeProtein SmartFiber Smart
⚠️Allergens:
🥛Milk

Swaps and substitutions

For a dairy-free version, skip the Monterey Jack or use a plant-based melting cheese. To make it beef-free, use a plant protein or extra quinoa in place of the ground beef while keeping the same bold Southwestern profile.

What to serve with it

Serve these peppers with a crisp green salad, avocado slices, or simple black beans to round out the smoky, hearty flavors. Warm tortillas or a little extra lime on the side also work well if you want a more filling plate.

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