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Stuffed green peppers

Ingredients

Directions

  1. Adjust rack to middle position and preheat oven to 425 degrees.
  2. Prep: Wash and dry produce.
    1. Halve green peppers lengthwise; remove ribs and seeds.
    2. Zest and quarter lime.
    3. Dice tomato.
    4. Trim and thinly slice scallions, separating whites from greens.
  3. Cook quinoa: In a small pot, combine 1 cup water, stock concentrate, and a big pinch of salt.
    1. Bring to a boil, then add quinoa; cover, and reduce to a low simmer.
    2. Cook until quinoa is tender and water has evaporated, 15-20 minutes. Keep covered off heat until ready to serve.
  4. Roast Peppers: While quinoa cooks, rub green pepper halves with oil; season with salt and pepper.
    1. Place cut sides down on a baking sheet. Roast on middle rack until tender, 18-20 minutes.
  5. Make Crema: Meanwhile, in a small bowl, combine sour cream, half the lime zest (all for 4 servings), and a squeeze of lime juice.
    1. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
  6. Make Filling: Drain corn and pat dry with paper towels.
    1. Heat a drizzle of oil in a large, preferably
      ovenproof, pan over high heat. Add corn
      and cook, stirring occasionally, until lightly
      charred, 4-6 minutes.
    2. Reduce heat to medium; add tomato, scallion whites, garlic powder, cumin, and chili powder. Cook, stirring occasionally, until tomato breaks down, 2-3 minutes.
    3. Season with salt and pepper. Turn off heat.
  7. Stuff Peppers: Stir cooked quinoa into pan with veggies; season with salt and pepper.
    1. Once green pepper halves are done, stuff each half with as much filling as will fit. Nestle stuffed peppers into pan with remaining filling.
    2. Sprinkle evenly with pepper jack.
    3. Heat broiler to high or oven to 500 degrees.
    4. Transfer pan with stuffed green peppers to middle rack; broil or bake until cheese is melted and lightly browned, 2-3 minutes.
  8. Serve topped with lime crema and scallion greens, with lime wedges on the side.