Pork Chili ’n’ Cheese Stuffed Peppers
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Pork Chili ’n’ Cheese Stuffed Peppers

Pork Chili ’n’ Cheese Stuffed Peppers

with Black Beans, Fresh Salsa & Smoky Red Pepper Lime Crema

Mild, earthy, sweet, and perfect for stuffing, green peppers are one of our favorite ingredients to use for quick (and delicious!) weeknight dinners. Speaking of stuffing, we combined saucy pork with black beans and Southwestern spices for a protein-packed twist on the traditional stuffed-pepper profile. Once filled, the peppers receive a sprinkle of melty cheddar, a scattering of fresh tomato salsa, and a drizzle of smoky red pepper–lime crema. Yep, these packed peps are sure to satisfy.

Tags:
Carb Smart
Spicy
Allergens:
Milk

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

Total Time35 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Long Green Pepper

1 unit

Onion

1 unit

Black Beans

10 ounce

Ground Pork

1 unit

Tomato Paste

½ cup

White Cheddar Cheese

(Contains Milk)

1 unit

Tomato

1 unit

Lime

2 tablespoon

Smoky Red Pepper Crema

(Contains Milk)

1 tablespoon

Southwest Spice Blend

1 unit

Chicken Stock Concentrate

1 teaspoon

Hot Sauce

Not included in your delivery

5 teaspoon

Cooking Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories840 kcal
Fat53 g
Saturated Fat18 g
Carbohydrate49 g
Sugar16 g
Dietary Fiber11 g
Protein39 g
Cholesterol170 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

Strainer
Zester
Baking Sheet
Small Bowl
Large Pan

Instructions

Prep
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve green peppers lengthwise; remove stems and seeds. Dice tomato. Zest and quarter lime. Halve, peel, and finely chop onion. Drain and rinse beans.

Roast Peppers
2

• Place green pepper halves on a baking sheet and drizzle each half with oil; rub to coat. Season with salt and pepper; arrange cut sides up. • Roast on top rack until browned and softened, 15-18 minutes.

Make Salsa & Crema
3

• Meanwhile, in a small bowl, combine tomato, half the lime zest, 2 TBSP onion (4 TBSP for 4 servings), and a squeeze of lime juice to taste. Season with salt and pepper. • In a separate small bowl, combine smoky red pepper crema, remaining lime zest, and a squeeze of lime juice to taste. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Cook Pork
4

• Heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. • Add pork* and Southwest Spice Blend; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Stuff Peppers
5

• To pan with pork, add tomato paste, stock concentrate, half the beans, and 1⁄4 cup water. (For 4 servings, use all the beans and 1/3 cup water.) Stir until mixture is saucy and thoroughly combined, 1-2 minutes. Season generously with salt and pepper. • Once green pepper halves are done, remove sheet from oven. Stuff with up to half the filling (save the rest for serving). Evenly sprinkle with cheddar. • Return to top rack and bake until cheese melts, 3-4 minutes.

Serve
6

• Divide remaining filling between plates; top with stuffed peppers, salsa, and crema. Drizzle with hot sauce if desired. Serve with any remaining lime wedges on the side.

Ground Pork is fully cooked when internal temperature reaches 160º.