Cheesy Stuffed Peppers

with Queso Fresco, Monterey Jack & Mexican Crema

50 MIN

4 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

Stuffed, roasted peppers—a dish that takes advantage of the pepper’s hollow shape, turning it into a deliciously edible bowl—are popular the world over. In this Mexican-inspired version, we’re stuffing sweet red bell peppers (at the height of ripeness in August) with a filling of spiced rice and Monterey Jack cheese. For perfect texture, we’re adding a little water to the sheet pan before putting the stuffed peppers in the oven. As the peppers roast, the water steams off, softening them and uniting the flavors of the dish.

See Plans

Nutrition

PER SERVING
Calories

510 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the rice:

Preheat the oven to 475°F. In a large pot, combine the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Peel and finely chop the garlic. Grate the Monterey Jack cheese. Quarter the limes. Halve the bell peppers lengthwise; remove and discard the stems, ribs and seeds. Finely chop the cilantro leaves and stems. Crumble the queso fresco.

3 Make the sauce:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, almonds and spice blend; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the tomato paste; cook, stirring frequently, 1 to 2 minutes, or until the tomato paste is dark red. Add the raisins and ¾ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened and saucy. Remove from heat.

4 Make the filling:

Add the sauce, half the Monterey Jack cheese and the juice of 4 lime wedges to the pot of cooked rice. Stir to thoroughly combine and season with salt and pepper to taste.

5 Stuff the peppers:

Lightly oil a high-sided sheet pan (or baking dish). Place the bell peppers on the prepared sheet pan, cut sides up; drizzle with olive oil and season with salt and pepper. Stuff the bell peppers with as much of the filling as possible (you may have extra filling). Evenly top with the remaining Monterey Jack cheese. Add just enough water to the sheet pan to cover the bottom.

6 Roast the peppers & serve your dish:

Carefully place the stuffed peppers in the oven and roast 16 to 18 minutes, or until the peppers are browned and softened and the water has cooked off. Remove from the oven and let stand for 2 minutes. Transfer to a serving dish. Garnish with the queso fresco and cilantro. Serve with the crema and remaining lime wedges on the side. Enjoy!