1 ½ cups bone broth or chicken stock
¾ cup quinoa
1 onion diced
4 green onions thinly sliced
2 cloves garlic minced
1 lb . ground beef
2 red bell peppers halved and seeded
2 yellow bell peppers halved and seeded
1 14.5 oz . can diced tomatoes
1 cup grated Monterrey Jack cheese
2 Tbsp . olive oil
1 ½ tsp . chili powder
1 ½ tsp . cumin
½ tsp . paprika
¼ tsp . cayenne
Salt and pepper
2 limes cut into wedges
INSTRUCTIONS 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.