Southwest Beef-Stuffed Green Peppers
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Southwest Beef-Stuffed Green Peppers

Southwest Beef-Stuffed Green Peppers

with Quinoa & Corn

Pimiento stuffed olives, almond-stuffed dates, the turducken… who doesn’t love a stuffed food? Here our chefs give you these sweet-spicy peppers packed with superfood quinoa, juicy tomatoes, and our special Southwest spice blend; then we bake it with a pepper jack topping for melty yum, and finish it with a cool lime crema driz, a sprinkle of scallions, and squeeze of lime: homey-yet-special dinner idea number one!


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

Total Time35 minutes
Prep Time10 minutes


serving amount

2 unit

Long Green Pepper

1 unit


2 unit


1 unit


1 unit

Veggie Stock Concentrate

½ cup


1.5 tablespoon

Sour Cream

(Contains Milk)

1 unit


1 tablespoon

Southwest Spice Blend

½ cup

Pepper Jack Cheese

(Contains Milk)

10 ounce

Ground Beef

Not included in your delivery

4 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories870 kcal
Fat46 g
Saturated Fat17 g
Carbohydrate74 g
Sugar16 g
Dietary Fiber10 g
Protein42 g
Cholesterol135 mg
Sodium560 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 pot
Baking Sheet
Small Bowl
Medium Pan
Large Pan
Paper Towel



• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Halve green peppers lengthwise; remove ribs and seeds. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Dice tomato. Trim and thinly slice scallions, separating whites from greens.

Cook Quinoa

• In a small pot, combine 1 cup water (2 cups for 4 servings), stock concentrate, and a big pinch of salt. Bring to a boil, then add quinoa; cover, and reduce to a low simmer. Cook until quinoa is tender and water has evaporated, 15-20 minutes. (TIP: Drain any excess water, if necessary.) Keep covered off heat until ready to serve.

Roast Peppers & Make Crema

• While quinoa cooks, rub green pepper halves with 2 tsp oil (4 tsp for 4 servings); season with salt and pepper. Place cut sides down on a baking sheet. • Roast on middle rack until tender, 18-20 minutes. • Meanwhile, in a small bowl, combine sour cream, half the lime zest (all for 4), and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Heat a drizzle of oil in a medium pan over medium-high heat. Add beef or organic beef and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Make Filling

• Drain corn and pat dry with paper towels. • Heat a drizzle of oil in a large, preferably ovenproof, pan over high heat. Add corn and cook, stirring occasionally, until lightly charred, 4-6 minutes. TIP: If corn begins to pop, cover pan. • Reduce heat to medium; add tomato, scallion whites, and Southwest Spice Blend. Cook, stirring occasionally, until tomato breaks down, 2-3 minutes. Season with salt and pepper. Turn off heat.

Stuff Peppers

• Stir cooked quinoa into pan with veggies; season with salt and pepper. • Once green pepper halves are done, stuff each half with as much filling as will fit. Nestle stuffed peppers into pan with remaining filling. (TIP: If your pan isn't ovenproof, transfer remaining filling and stuffed peppers to a small baking dish.) Sprinkle evenly with pepper jack. • Heat broiler to high or oven to 500 degrees.

Stir cooked beef or organic beef into pan along with quinoa; cook through the rest of this step as instructed.

Finish & Serve

• Transfer pan with stuffed green peppers to middle rack; broil or bake until cheese is melted and lightly browned, 2-3 minutes. • Remove from oven; top with lime crema and scallion greens. • Divide between plates. Serve with remaining lime wedges on the side.

Ground Beef is fully cooked when internal temperature reaches 160°.