Ancho Beef & Cheese-Stuffed Peppers

with Tomato-Radish Salsa

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 440 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
10 Smart Points

The vibrant, smoky flavor of poblano stars two ways in this dish: before baking, we’re loading the fresh peppers with tender beef and carrots, which are also sautéed in ancho chile paste, a specialty condiment made from dried, smoked poblanos. A topping of crisp radishes and juicy tomatoes brings bright contrast to the dish.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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fresh
ingredients
Ancho Beef & Cheese-Stuffed Peppers with Tomato-Radish Salsa
Title
  • 10 oz Thinly Sliced Beef
  • 2 Poblano Peppers
  • 3 oz Radishes
  • 4 oz Grape Or Cherry Tomatoes
  • 6 oz Carrots
  • 1 Tbsp White Wine Vinegar
  • 1 Tbsp Ancho Chile Paste
  • 2 oz Monterey Jack Cheese
  • 1½ Tbsps Golden Raisins
  • 2 Tbsps Fromage Blanc
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the peppers:
1 Prepare & roast the peppers:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then halve lengthwise. Thoroughly wash your hands, knife, and cutting board immediately after handling. Place on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, cut side up. Roast 14 to 16 minutes, or until slightly softened. Leaving the oven on, remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the peppers roast, peel the carrots; halve lengthwise, then thinly slice crosswise. Grate the cheese on the large side of a box grater. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. 

Cook the beef & carrots:
3 Cook the beef & carrots:

While the peppers continue to roast, separate the beef; pat dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef and sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chile paste and 1 tablespoon of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the beef is browned and just cooked through. Transfer to a large bowl. 

Make the filling & bake the stuffed peppers:
4 Make the filling & bake the stuffed peppers:

To make the filling, to the bowl of cooked beef and carrots, add the raisins, fromage blanc, half the grated cheese, and 1/2 teaspoon of olive oil. Season with salt and pepper; stir to combine. Carefully pack the filling into the roasted peppers. Evenly top with the remaining grated cheese. Bake the stuffed peppers 4 to 5 minutes, or until the peppers are softened and the cheese is melted. Remove from the oven and let stand at least 2 minutes. 

Make the salsa & serve your dish:
5 Make the salsa & serve your dish:

While the stuffed peppers bake, in a bowl, combine the halved tomatoes, sliced radishes, and vinegar; season with salt and pepper. Serve the baked peppers topped with the salsa (including any liquid). Enjoy! 

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Prepare & roast the peppers:
1 Prepare & roast the peppers:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then halve lengthwise. Thoroughly wash your hands, knife, and cutting board immediately after handling. Place on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, cut side up. Roast 14 to 16 minutes, or until slightly softened. Leaving the oven on, remove from the oven. 

2 Prepare the remaining ingredients:

While the peppers roast, peel the carrots; halve lengthwise, then thinly slice crosswise. Grate the cheese on the large side of a box grater. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. 

Prepare the remaining ingredients:
Cook the beef & carrots:
3 Cook the beef & carrots:

While the peppers continue to roast, separate the beef; pat dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef and sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chile paste and 1 tablespoon of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the beef is browned and just cooked through. Transfer to a large bowl. 

4 Make the filling & bake the stuffed peppers:

To make the filling, to the bowl of cooked beef and carrots, add the raisins, fromage blanc, half the grated cheese, and 1/2 teaspoon of olive oil. Season with salt and pepper; stir to combine. Carefully pack the filling into the roasted peppers. Evenly top with the remaining grated cheese. Bake the stuffed peppers 4 to 5 minutes, or until the peppers are softened and the cheese is melted. Remove from the oven and let stand at least 2 minutes. 

Make the filling & bake the stuffed peppers:
Make the salsa & serve your dish:
5 Make the salsa & serve your dish:

While the stuffed peppers bake, in a bowl, combine the halved tomatoes, sliced radishes, and vinegar; season with salt and pepper. Serve the baked peppers topped with the salsa (including any liquid). Enjoy!