Meal Kit
Chili Cheese Beef Stuffed Peppers
with sour cream and crispy tortillas
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Ryan Pugh
Chili need not just go in a bowl, a bread bowl, or a hot dog. (Or on top of spaghetti; we see you Cincinnati!) Chili can also stuff a pepper, and it's amazing when it does. The sweet peppers are the perfect vessels for the salty stuffs of meat and beans, with, of course, some sour cream and green onions on top. Chili can go anywhere, but it loves to go in the peppers here.
In Your Box (serves 2)
- 3 Green Bell Peppers
- 10 oz. Ground Beef
- 4 oz. Black Beans
- 3 oz. Fire Roasted Diced Tomatoes
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2 oz. Shredded Cheddar-Jack Cheese
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2 oz. Sour Cream
- 2 Green Onions
- ½ oz. Tortilla Strips
- 1 Tbsp. Chile and Cumin Rub
- 2 tsp. Cornstarch
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.
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Nutrition (per serving) jOQA8ROA
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Calories620
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Carbohydrates32g
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Net Carbs24g
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Fat38g
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Protein40g
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Sodium1350mg
Recipe Steps
You Will Need
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Wire-Mesh Strainer
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
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If using 20 oz, ground beef, follow same instructions as 10 oz. ground beef, working in batches, if necessary.
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If using ground pork, follow same instructions as ground beef in Step 3, breaking up until no pink remains and pork reaches minimum internal temperature, 4-6 minutes.
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If using Italian sausage, remove from casing, if necessary. Follow same instructions as ground beef in Step 3, breaking up until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes.
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1 Start the Peppers
Stem green bell peppers, halve lengthwise, and remove seeds and ribs.
Place green bell pepper halves on prepared baking sheet, cut side down. Spray evenly with cooking spray.Roast in hot oven until tender but still crisp, 13-15 minutes.While green bell peppers roast, continue recipe. -
2 Prepare the Ingredients
Drain black beans in a wire-mesh strainer and rinse.
Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
3 Start the Filling
Place a medium non-stick pan over medium-high heat.
Add ground beef, white portions of green onions, 1/4 tsp. salt, and a pinch of pepper to hot, dry pan. Stir occasionally, breaking up meat, until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes. -
4 Finish the Filling
Stir cornstarch into hot pan until no dry cornstarch remains in pan.
Add tomatoes, chile and cumin rub, and 3/4 cup water. Stir to combine, then bring to a boil.Once boiling, stir often until slightly thickened and liquid is mostly evaporated, 6-10 minutes.Stir in black beans and a pinch of salt and pepper. Remove from burner. -
5 Finish Peppers and Finish Dish
Carefully, remove baking sheet from oven and flip peppers cut side up. Peppers will be hot! Use a utensil.
Distribute filling evenly among pepper halves and top with cheese.Roast again in hot oven until cheese is lightly browned and peppers are fully tender, 3-5 minutes.Plate dish as pictured on front of card, garnishing with sour cream, green portions of green onions, and tortilla strips. Bon appétit!
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