Meal Kit

Beef Cheeseburger Stuffed Peppers

with pickles and tomatoes

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Eggs

Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Stuffed peppers are all about the healthy, right? After all, it's a vegetable we're stuffing here, not a calzone. Well, hold on to your socks, because we've put the classic flavors of cheeseburger in a pepper. From the ground beef to the cheese to the sweet dressing on top, this is a cheeseburger in all but bun. Healthy? Yes, but also delicious. Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.

In Your Box (serves 2)

  • 3 Poblano Peppers
  • 10 oz. Ground Beef
  • 2 Roma Tomatoes
  • Info
    2 oz. Shredded Cheddar Cheese
  • 1 Shallot
  • Info
    1½ oz. Thousand Island Dressing
  • 1½ oz. Dill Pickle Slices
  • Info
    4 tsp. Beef Flavor Demi-Glace Concentrate
  • ½ tsp. Seasoned Salt Blend

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using ground turkey, follow same instructions as ground beef in Step 3, breaking up until turkey reaches minimum internal temperature, 7-9 minutes.

  • If using steak strips, pat dry, coarsely chop, then separate pieces. Follow same instructions as ground beef in Step 3, stirring occasionally until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  1. 1

    Start the Peppers

    Stem peppers, halve, and remove seeds and ribs. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

    Place peppers on prepared baking sheet, cut-side down. Spray peppers with cooking spray.

    Roast in hot oven until tender, 14-16 minutes.

    Don't worry if peppers char a bit; this adds flavor to the dish.

    While peppers roast, continue recipe.

  2. 2

    Prepare the Ingredients

    Core tomatoes and cut into 1/4" dice.

    Coarsely chop pickles.

    Peel and mince shallot.

  3. 3

    Make the Filling

    Place a medium non-stick pan over medium-high heat and spray with cooking spray.

    Add ground beef, seasoned salt, and a pinch of salt and pepper to hot pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

    Drain extra liquid from pan, if desired. Stir in shallot until combined. Add half the tomatoes (reserve remaining for topping), demi-glace, and 2 Tbsp. water. Stir occasionally until slightly thickened, 2-3 minutes.

    Remove from burner.

  4. 4

    Finish the Peppers

    Carefully remove baking sheet from oven. Carefully flip peppers cut-side up and distribute filling evenly among halves. Top with remaining tomatoes, then cheese. If peppers are too large to fill completely, fill 4 halves and roast 3-4 minutes longer. Remaining pepper is yours to use as you please!

    Roast again in hot oven until cheese melts, 2-3 minutes.

    Carefully remove from oven.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping peppers with pickles and dressing. Bon appétit!

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