We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Beef & Cheese-Stuffed Peppers
with Lime Sour Cream & Marinated Radishes
-
Time40 min
-
Servings2
-
NutritionEst. 720 calories
These Tex-Mex stuffed peppers are loaded with bites of tender beef, red quinoa, black beans, tomatillo sauce, and more—then baked and finished with a drizzle of bright, cooling lime sour cream.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
Title
-
10 oz Thinly Sliced Beef
-
1 15.5-Ounce Can Black Beans
-
1 Lime
-
4 oz Sweet Peppers
-
2 Poblano Peppers
-
3 oz Radishes
-
2 cloves Garlic
-
⅓ cup Tomatillo-Poblano Sauce
-
2 oz Monterey Jack Cheese
-
¼ cup Sour Cream
-
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
step-by-step
instructions
1
Prepare & roast the poblano 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 poblano peppers; halve lengthwise, then remove the ribs and seeds. 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; turn to coat. Arrange in an even layer, cut side up. Roast 14 to 16 minutes, or until browned and slightly softened. Leaving the oven on, remove from the oven.
2
Prepare the remaining ingredients:
Meanwhile, cut off and discard the stems of the sweet peppers; remove the cores, then medium dice. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Grate the cheese on the large side of a box grater. Halve the radishes lengthwise, then thinly slice crosswise. Halve the lime crosswise. In a bowl, combine the sour cream, the juice of 1 lime half, and 1 teaspoon of water. Season with salt and pepper. In a separate bowl, combine the sliced radishes and the juice of the remaining lime half; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Cook the beef:
Meanwhile, separate the beef; pat dry with paper towels. Season with salt, pepper and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.
4
Cook the vegetables:
In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the diced peppers. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the drained beans and tomatillo-poblano sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.
5
Make the stuffed peppers & serve your dish:
To make the filling, add about 1/4 of the cooked vegetables and half the grated cheese to the bowl of cooked beef. Season with salt and pepper; stir to combine. Carefully pack the filling into the roasted poblano 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. Divide the remaining cooked vegetables between two dishes. Top with the baked peppers. Garnish with the marinated radishes and drizzle with the lime sour cream. Enjoy!
1
Prepare & roast the poblano 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 poblano peppers; halve lengthwise, then remove the ribs and seeds. 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; turn to coat. Arrange in an even layer, cut side up. Roast 14 to 16 minutes, or until browned and slightly softened. Leaving the oven on, remove from the oven.
2
Prepare the remaining ingredients:
Meanwhile, cut off and discard the stems of the sweet peppers; remove the cores, then medium dice. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Grate the cheese on the large side of a box grater. Halve the radishes lengthwise, then thinly slice crosswise. Halve the lime crosswise. In a bowl, combine the sour cream, the juice of 1 lime half, and 1 teaspoon of water. Season with salt and pepper. In a separate bowl, combine the sliced radishes and the juice of the remaining lime half; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Cook the beef:
Meanwhile, separate the beef; pat dry with paper towels. Season with salt, pepper and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.
4
Cook the vegetables:
In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the diced peppers. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the drained beans and tomatillo-poblano sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.
5
Make the stuffed peppers & serve your dish:
To make the filling, add about 1/4 of the cooked vegetables and half the grated cheese to the bowl of cooked beef. Season with salt and pepper; stir to combine. Carefully pack the filling into the roasted poblano 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. Divide the remaining cooked vegetables between two dishes. Top with the baked peppers. Garnish with the marinated radishes and drizzle with the lime sour cream. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered