OUR Spicy PEPPER MIX - salt free dry rub / seasoning pack

$8.00

Our Spicy Pepper Mix Salt Free Dry Rub / Seasoning Pack. 1 ounce

If bold had a flavor, this would be it. Our Spicy Pepper Mix is a fearless salt free blend crafted for those who live for spice. With a fiery lineup of red and green bell peppers, paprika, red chili flakes, white pepper, black pepper, and a sultry surge of cayenne, this seasoning doesn't whisper—it roars. Each layer of pepper brings its own personality—sweet, smoky, sharp, and sizzling—creating a rush of flavor that keeps your taste buds dancing.

It was born to bring quinoa to life, but don’t stop there. This rub is incredible on chicken, roasted vegetables, shrimp, tacos, soups, rice, or even mixed into a spicy dip. However you use it, one thing’s for sure: it’s not for the faint of flavor.

Ignite your plate. Spice your soul.

Our Spicy Pepper Mix Salt Free Dry Rub / Seasoning Pack. 1 ounce

If bold had a flavor, this would be it. Our Spicy Pepper Mix is a fearless salt free blend crafted for those who live for spice. With a fiery lineup of red and green bell peppers, paprika, red chili flakes, white pepper, black pepper, and a sultry surge of cayenne, this seasoning doesn't whisper—it roars. Each layer of pepper brings its own personality—sweet, smoky, sharp, and sizzling—creating a rush of flavor that keeps your taste buds dancing.

It was born to bring quinoa to life, but don’t stop there. This rub is incredible on chicken, roasted vegetables, shrimp, tacos, soups, rice, or even mixed into a spicy dip. However you use it, one thing’s for sure: it’s not for the faint of flavor.

Ignite your plate. Spice your soul.

Stuffed Bell Peppers with Quinoa & Pepper Mix

Bold. Beautiful. So Dang Flavorful.
These roasted bell peppers are loaded with fluffy quinoa, sautéed veggies, and your signature Pepper Mix seasoning. It’s a full meal that feels light but hits big on taste!

Ingredients:

  • 4 large bell peppers (any color)

  • 1 cup cooked Duo Quinoa with Pepper Mix

  • 1/2 cup onion, diced

  • 1/2 cup zucchini, chopped

  • 1/2 cup mushrooms, chopped

  • 1/4 cup shredded cheese (cheddar or plant-based optional)

  • 1 Tbsp olive oil

  • 2 tsp Pepper Mix seasoning

  • Salt to taste

  • Fresh parsley or green onions for garnish (optional)

Directions:

  1. Preheat oven to 375°F (190°C).

  2. Cut tops off bell peppers and scoop out seeds/membranes. Lightly brush the insides with oil.

  3. In a skillet, heat oil and sauté onions, zucchini, and mushrooms for 5–7 minutes until soft.

  4. Stir in cooked quinoa and 2 tsp Pepper Mix. Cook for 1–2 minutes more. Taste and season with a pinch of salt if needed.

  5. Fill each bell pepper with the warm quinoa filling.

  6. (Optional) Sprinkle a little shredded cheese on top.

  7. Place peppers upright in a baking dish. Add a splash of water to the bottom of the dish to help them steam.

  8. Cover loosely with foil and bake for 25 minutes. Remove foil and bake uncovered for 10 more minutes until slightly golden and soft.

Pro Tips:

  • Make mini versions with baby bell peppers for appetizers or party trays!

  • Add black beans or crumbled tofu to boost protein.

  • Leftovers are chef’s kiss the next day.

Chef’s Note:

The Pepper Mix adds boldness, depth, and a smoky-sweet twist that elevates this plant-forward dish into something truly irresistible.

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