Beef & Cheese-Stuffed Peppers

with Lime Sour Cream & Marinated Radishes

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 720 calories
WW Freestyle
12 Smart Points

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

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fresh
ingredients
Beef & Cheese-Stuffed Peppers with Lime Sour Cream & Marinated Radishes
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
Prepare & roast the poblano peppers:
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. 

Prepare the remaining ingredients:
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.

Cook the beef:
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. 

Cook the vegetables:
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. 

Make the stuffed peppers & serve your dish:
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! 

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Prepare & roast the poblano peppers:
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.

Prepare the remaining ingredients:
Cook the beef:
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. 

Cook the vegetables:
Make the stuffed peppers & serve your dish:
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!