1 lb. mini bell peppers, all colors, cut in half lengthwise, seeds and membranes removed
1 lb. lean ground beef
1 pkg. taco seasoning mix (1 oz.)
3/4 cup water
1 cup cooked quinoa
8 oz. can roasted garlic tomato sauce (I use Hunt’s)
1 cup shredded Colby Jack
Cilantro Crema Sauce
1/2 sour cream
1/2 cup fresh cilantro
1 clove garlic, minced
zest of 1 lime
2 Tbs. fresh lime juice
1/4 – 1/2 tsp. red pepper flakes
kosher salt and freshly ground black pepper, to taste
Drop prepared mini bell pepper halves into a pot of boiling water for 5 minutes to par-boil; remove from water and invert onto paper towels to drain; set aside.
In a large skillet over medium high heat, cook ground beef until browned and a safe temperature of 160 degrees F.; drain fats.
Stir in taco seasoning, water, quinoa, and tomato sauce; simmer over low heat until hot throughout.
Place par-boiled mini bell pepper halves onto a greased baking sheet, cut side up. Divide prepared beef mixture between peppers, mounding filling up in each pepper. Bake, uncovered, in preheated 350 degree oven for 15-20 minutes, or until hot and bubbly throughout. Sprinkle with cheese during the last two minutes of baking time. Remove from oven and keep warm.
Meanwhile, create crema by placing all ingredients into bowl of food processor; pulse to combine, then process until crema is smooth; season to taste with salt and pepper.
Serve peppers topped with a dollop of crema.
Now You’re Cookin’,
Special thanks to the farmers and ranchers of the Kansas Farm Food Connection for making this segment possible.
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