Cheesy Tex-Mex Stuffed Peppers
with Rice, Black Beans, Pickled Red Onion & Creamy Guac
Mildly sweet and perfect for stuffing, bell 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.
Ingredients
1 unit
Red Onion
1 unit
Lime
2 unit
Bell Pepper
1 unit
Tomato
½ cup
Jasmine Rice
1 tablespoon
Southwest Spice Blend
4 tablespoon
Guacamole
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
Salt
Pepper
¼ teaspoon
Sugar
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• 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 bell 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.
• 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.
• While rice cooks, place bell 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.
• In a second small bowl, combine guacamole, sour cream, and a pinch of lime zest. Season with salt and pepper. Set aside.
• 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.
• Once bell 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.
