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Beef Chili ’n’ Cheese Stuffed Peppers with Black Beans, Fresh Salsa & Smoky Red Pepper Lime Crema

Mild, earthy, sweet, and perfect for stuffing, green peppers are one of our favorite ingredients to use for quick (and delicious!) weeknight dinners. Speaking of stuffing, we combined saucy pork with black beans and Southwestern spices for a protein-packed twist on the traditional stuffed-pepper profile. Once filled, the peppers receive a sprinkle of melty cheddar, a scattering of fresh tomato salsa, and a drizzle of smoky red pepper–lime crema. Yep, these packed peps are sure to satisfy.

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Spicy Carb Smart Fair Climate Score
Prep: 35 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 2 long green peppers
  • 1 yellow onion
  • 1 black beans
  • 10 oz ground beef
  • 1.5 oz tomato paste
  • 0.5 cups white cheddar cheese
  • 1 tomato
  • 1 lime
  • 2 tbsp smoky red pepper crema
  • 1 tbsp southwest spice blend
  • 1 chicken stock concentrate
  • 1 tsp hot sauce
  • 5 tsp cooking oil
  • salt
  • pepper
  • 4 long green peppers
  • 2 yellow onions
  • 2 black beans
  • 20 oz ground beef
  • 3 oz tomato paste
  • 1 cup white cheddar cheese
  • 2 tomatoes
  • 2 limes
  • 4 tbsp smoky red pepper crema
  • 2 tbsp southwest spice blend
  • 2 chicken stock concentrates
  • 2 tsp hot sauce
  • 9 tsp cooking oil
  • salt
  • pepper

Instructions

  1. • Adjust rack to top position and
    preheat oven to 425 degrees. Wash
    and dry produce.
    • Halve green peppers lengthwise;
    remove stems and seeds. Dice
    tomato. Zest and quarter lime. Halve,
    peel, and finely chop onion. Drain and
    rinse beans.
  2. • Place green pepper halves on a
    baking sheet and drizzle each half
    with oil; rub to coat. Season with salt
    and pepper; arrange cut sides up.
    • Roast on top rack until browned and
    softened, 15-18 minutes.
  3. • Meanwhile, in a small bowl, combine
    tomato, half the lime zest, 2 TBSP
    onion (4 TBSP for 4 servings), and a
    squeeze of lime juice to taste. Season
    with salt and pepper.
    • In a separate small bowl, combine
    smoky red pepper crema, remaining
    lime zest, and a squeeze of lime juice
    to taste. Season with salt and pepper.
    Add water 1 tsp at a time until mixture
    reaches a drizzling consistency.
  4. • Heat a drizzle of oil in a large pan
    over medium-high heat. Add
    remaining onion and season with
    salt and pepper. Cook, stirring, until
    softened, 4-5 minutes.
    • Add pork and Southwest Spice
    Blend; season with salt and pepper.
    Cook, breaking up meat into pieces,
    until browned and cooked through,
    4-6 minutes.
    Swap in turkey or beef for pork.
  5. • Add tomato paste, stock concentrate,
    half the beans (use the rest as you
    like), and 1⁄4 cup water to pan with
    pork. (For 4 servings, use all the beans
    and 1/3 cup water.) Stir until mixture
    is saucy and thoroughly combined,
    1-2 minutes. Season generously with
    salt and pepper.
    • Once green pepper halves are done,
    remove sheet from oven. Stuff with
    up to half the filling (save the rest for
    serving). Evenly sprinkle with cheddar.
    • Return to top rack until cheese melts,
    3-4 minutes.
  6. • Divide remaining filling between
    plates; top with stuffed peppers, salsa,
    and crema. Drizzle with hot sauce
    if desired. Serve with any remaining
    lime wedges on the side.