Cheesy Mexican-Style Beef Stuffed Peppers
2x the delicious portions!
- Milk
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.
Ingredients
4 unit
Green Bell Pepper
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Tomato Paste
20 ounce
Ground Beef
3 unit
Chicken Stock Concentrate
3 clove
Garlic
1 unit
Tomato
3 unit
Lime
2 unit
Scallions
8 tablespoon
Guacamole
2 tablespoon
Mexican Spice Blend
0.13 ounce
Cilantro
¾ cup
White Rice
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
10 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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 stock concentrate (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.
Meanwhile, wash and dry produce.
Halve bell peppers lengthwise; remove stems and seeds. Trim and thinly slice scallions, separating whites from greens; mince whites. Finely dice tomato. Roughly chop cilantro. Quarter limes. Peel and mince or grate garlic.
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.
In a small bowl, mix together scallion whites, tomato, half the cilantro, juice from four lime wedges, and a pinch of salt and pepper (for 8, use all the cilantro and juice from eight lime wedges).
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.
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.
Heat broiler to high (or increase oven temperature 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!
In a second 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 scallion greens and 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.
