2 bell peppers (any color)
1 medium yellow onion
8 oz. ground beef
½ cup quinoa
1 cup chicken stock
1 can crushed tomatoes
Monterey Jack cheese
1 tsp Southwest spice blend
Preheat the oven to 400 degrees.
Bring the chicken stock to a boil in a small pot. Add quinoa. Cover and reduce to a low simmer until tender, 15-20 minutes.
Halve, peel, and dice onion. Thinly slice scallions. Cut lime into wedges.
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 cookie another 30 seconds. Season to taste with salt and pepper.
Halve bell peppers lengthwise without removing the stem, and then remove the veins and seeds. Place on a baking sheet and drizzle with olive oil. Season with salt and pepper. 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 the peppers with as much filling as possible and sprinkle monterey Jack cheese on top. Bake until the peppers and very soft, about 10 minutes.
Serve with a wedge of lime for squeezing over. Leftover filling can be on the side.