One of my early favorites for dinner that were delivered. Not only is it easy to make, but its really simple and colorful making it a dish that looks good presentation wise without a ton of effort to make it that way.
Prep: 5 minutes Total: 30 minutes Serves: 2 people
Ingredients you need to cook this shit:
- 1 Chicken Stock Concentrate
- 1/2 cup Quinoa
- 1 Yellow Onion
- 2 Scallions
- 1 Lime
- 8 oz of Ground Beef
- 1 tsp of Southwest Spice Blend
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Box of Crushed Tomatoes
- 1/2 cup of Monterey Jack Cheese
- 2 tsp of Olive Oil
Directions to cook this shit:
- Preheat the oven to 400 degrees. Wash and dry all produce. Then halve, peel and dice onion. Thinly slice scallions and cut lime into wedges.
- 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.
- While waiting for the water to boil, halve the bell peppers lengthwise, and remove veins and seeds. Place on a baking sheet, and drizzle with olive oil. Season with salt and pepper.
- 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.
- Put the baking sheet with the bell peppers in the oven and bake until softened, 5-7 minutes.
- Add crushed tomatoes to beef, and simmer 5 minutes to meld flavors. Stir in cooked quinoa, and season with salt and pepper.
- 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. BTW The lime is something I sometimes ignore, but I really thought that squeezing it brought on a nice flavor.
Calories: 663 cal, Fat: 26 g, Sat. Fat: 10 g, Protein: 40 g, Carbs: 71 g, Sugar 19 g, Sodium: 834 mg, Fiber: 9 g