Cheesy Mexican-Style Beef Stuffed Peppers
2x the delicious portions!
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tomato Paste
¾ ounce
White Rice
3 unit
Chicken Stock Concentrate
4 unit
Green Bell Pepper
3 clove
Garlic
2 unit
Lime
20 ounce
Ground Beef
2 tablespoon
Mexican Spice Blend
½ cup
Mexican Cheese Blend
(Contains Milk)
½ cup
Guacamole
4 ounce
Pico de Gallo
3 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Instructions
• 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 of the stock concentrates (two for 8), 1 1⁄4 cups water (2 1⁄4 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. Peel and mince or grate garlic. Quarter limes. • 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.
• 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 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 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 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.
Ground Meat is fully cooked when internal temperature reaches 160°.
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