Ancho Beef & Cheese-Stuffed Peppers

with Tomato-Radish Salsa

30 MIN

10 SmartPoints®

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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

See Plans

Nutrition

PER SERVING
Calories

440 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Thinly Sliced Beef
2 Poblano Peppers
4 oz Grape Or Cherry Tomatoes
3 oz Radishes
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

step-by-step

instructions

Cook Along

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.

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.

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!