Beef & Cheese-Stuffed Peppers

with Lime Sour Cream & Marinated Radishes

40 MIN

12 SmartPoints®

2 Servings

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From the Test Kitchen

These Tex-Mex stuffed peppers are loaded with bites of spiced tender beef and a duo of sweet peppers and black beans cooked with our bright, citrusy tomatillo-poblano sauce. It’s all baked under a layer of melty monterey jack, then finished with a drizzle of 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

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Nutrition

PER SERVING
Calories

660 Cals (est.)

View Full Nutrition

fresh

ingredients

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)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 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 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. Halve the radishes lengthwise, then thinly slice crosswise. Place in a separate bowl; add 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. Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. 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 stuffed peppers. Garnish with the marinated radishes (including any liquid) and drizzle with the lime sour cream. Enjoy!