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Cheesy Mexican-Style Beef Stuffed Peppers
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Cheesy Mexican-Style Beef Stuffed Peppers

Cheesy Mexican-Style Beef Stuffed Peppers

with Guacamole, Pico de Gallo & Sour Cream

We see a bell pepper, and can’t help imagining it stuffed with all manner of deliciousness. A stuffed pepper is a sweet, savory, and hearty meal, and makes an especially easy and impressive family dinner. For this version, the peppers are stuffed with flavorful Mexican-seasoned ground beef and fluffy tomato rice. Top the stuffed peppers with our Mexican cheese blend, broil to bubbly perfection, then serve them with all your favorite toppings at the table: guacamole, pico de gallo, lime wedges, and sour cream! This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.

Tags:
Multi-Portion
New
Seasonal
Allergens:
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Tomato Paste

¾ ounce

White Rice

3 unit

Chicken Stock Concentrate

4 unit

Green Bell Pepper

3 clove

Garlic

2 unit

Lime

20 ounce

Ground Beef

2 tablespoon

Mexican Spice Blend

½ cup

Mexican Cheese Blend

(Contains Milk)

½ cup

Guacamole

4 ounce

Pico de Gallo

3 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

Salt

Pepper

10 teaspoon

Cooking Oil

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Nutrition Values

/ per serving
Calories800 kcal
Fat52 g
Saturated Fat17 g
Carbohydrate51 g
Sugar8 g
Dietary Fiber6 g
Protein33 g
Cholesterol120 mg
Sodium810 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Baking Sheet
Large Pan
Slotted Spoon
Large Bowl
Small Bowl

Instructions

Cook Rice
1

• Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees. • Heat a drizzle of oil in a small pot (medium pot for 8) over medium-high heat. Add tomato paste and cook, stirring, until darkened in color, 1-2 minutes. • Add rice, one of the stock concentrates (two for 8), 1¼ cups water (2¼ cups for 8), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in Step 4.

Prep & Roast Bell Peppers
2

• Meanwhile, wash and dry produce. • Halve bell peppers lengthwise; remove stems and seeds. Peel and mince or grate garlic. Quarter limes. • Place bell peppers on a baking sheet (divide between two baking sheets for 8 servings) and drizzle each half with oil; rub to coat. Season with salt and pepper. Arrange cut sides down; roast on top rack (for 8, roast on top and middle racks, swapping rack positions halfway through) until tender, 10-15 minutes.

Cook Beef
3

• Heat a drizzle of oil in a large pan (for 8 servings, use two large pans or cook in batches) over medium-high heat. Add beef*, garlic, Mexican Spice Blend, remaining stock concentrates, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Using a slotted spoon, transfer beef mixture to a large bowl.

Assemble Stuffed Peppers
4

• Fluff rice with a fork (it’s OK if rice has a little extra liquid); transfer to bowl with beef mixture. Stir until thoroughly combined. Taste and season with salt and pepper if desired. • Once bell peppers are done roasting, remove sheet from oven. Carefully flip bell peppers and stuff each half with as much filling as will fit. Sprinkle with Mexican cheese blend.

Broil Stuffed Peppers
5

• Heat broiler to high or increase oven to 500 degrees. • Transfer stuffed peppers to top rack and broil or roast until cheese is melted and bubbly, 2-4 minutes (for 8 servings, broil or roast in batches). TIP: Watch carefully to avoid burning!

Finish & Serve
6

• In a small bowl, combine guacamole and a squeeze of lime juice; season with salt and pepper to taste. • Divide stuffed peppers between plates. Top peppers with juice from two lime wedges (four wedges for 8 servings). (TIP: If you like things spicy, add a few dashes of hot sauce!) Place guacamole, pico de gallo, and sour cream in separate serving bowls and serve with remaining lime wedges on the side.

Ground beef is fully cooked when internal temperature reaches 165°.