Meal Kit

Chili Cheese Beef Stuffed Peppers

with sour cream and crispy tortillas

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
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

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
  • Info
    2 oz. Sour Cream
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • 2 Green Onions
  • ½ oz. Tortilla Strips
  • 1 Tbsp. Chile and Cumin Rub
  • 2 tsp. Cornstarch
Contains: FD&C Blue No. 1, FD&C Blue No. 2, and FD&C Red No. 40
Food intolerance information

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
    620
  • Carbohydrates
    31g
  • Fat
    38g
  • Protein
    40g
  • Sodium
    1350mg

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

  • If using 20 oz, ground beef, follow same instructions as 10 oz. ground beef, working in batches, if necessary.

  • 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.

  • 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.

  1. 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. 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. 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. 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. 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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