Cheesy Tex-Mex Stuffed Peppers
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Cheesy Tex-Mex Stuffed Peppers

Cheesy Tex-Mex Stuffed Peppers

with Rice, Black Beans, Pickled Red Onion & Creamy Guac

Mildly spicy, sweet, and perfect for stuffing, green peppers are one of our favorite ingredients in quick (and tasty!) dinners. Speaking of stuffing, we combined lime-kissed, Southwest-spiced black beans with fluffy aromatic jasmine rice for a vegetarian twist on a meaty orig. The peppers get a big sprinkle of Mexican cheeses that turn ooey-gooey as they bake and then they’re topped with tomatoes, dollops of creamy guac, and tangy pickled onion.


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

Total Time30 minutes
Prep Time15 minutes


serving amount

1 unit

Red Onion

1 unit


2 unit

Long Green Pepper

1 unit


½ cup

Jasmine Rice

1 tablespoon

Southwest Spice Blend

4 tablespoon


1.5 tablespoon

Sour Cream

(Contains Milk)

1 unit

Black Beans

1 unit

Tex-Mex Paste

½ cup

Mexican Cheese Blend

(Contains Milk)

Not included in your delivery

¼ teaspoon


2 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories790 kcal
Fat33 g
Saturated Fat13 g
Carbohydrate100 g
Sugar9 g
Dietary Fiber16 g
Protein23 g
Cholesterol50 mg
Sodium1650 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.


Small Bowl
Small pot
Baking Sheet
Large Pan


Prep & Pickle Onion

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and thinly slice ¼ of the onion; dice remaining onion. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Halve green peppers lengthwise; remove stems and seeds. Dice tomato and season with a pinch of salt and pepper. • In a small microwave-safe bowl, combine sliced onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4), and a pinch of salt. Microwave until onion is bright pink, 30 seconds. Set aside to pickle.

Cook Rice

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), 1 tsp Southwest Spice Blend (2 tsp for 4), 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. (You’ll use the rest of the Southwest Spice Blend in Step 5.) • Keep covered off heat until ready to use in Step 5.

Roast Peppers

• While rice cooks, place green peppers on a baking sheet and rub all over with a drizzle of oil. Season with salt and pepper, then arrange cut sides down. • Roast on top rack until browned and softened, 15-18 minutes.

Make Creamy Guac

• In a second small bowl, combine guacamole, sour cream, and a pinch of lime zest. Season with salt and pepper. Set aside.

Make Filling

• Heat a drizzle of oil in a large pan over medium-high heat. Add diced onion and a pinch of salt; cook, stirring occasionally, until lightly browned, 3-4 minutes. • Stir in beans and their liquid, Tex-Mex paste, and remaining Southwest Spice Blend. Bring to a simmer; cook until liquid is absorbed and beans are softened, 4-6 minutes. • Fluff rice with a fork and stir in remaining lime zest and 1 TBSP butter (2 TBSP for 4 servings). Stir into bean mixture; taste and season with salt and pepper.

Stuff Peppers

• Once green peppers are done roasting, remove sheet from oven. Carefully stuff with about half the filling (save the rest for serving). Evenly sprinkle with Mexican cheese blend. • Return to top rack; bake until cheese melts, 3-4 minutes.


• Divide remaining filling between plates. Top with stuffed peppers, creamy guac, tomato, and as much pickled onion (draining first) as you like. Finish with a squeeze of lime juice. Serve with any remaining lime wedges on the side.