Beef 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Long Green Pepper
1 unit
Onion
1 unit
Black Beans
10 ounce
Ground Beef
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
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
Swap in turkey or beef for pork.
• Add tomato paste, stock concentrate, half the beans (use the rest as you like), and 1⁄4 cup water to pan with pork. (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 until cheese melts, 3-4 minutes.
• 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 Beef is fully cooked when internal temperature reaches 160º.
