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.

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