Cheesy Mexican-Style Beef Stuffed Peppers 2x the delicious portions!

Name: Cheesy Mexican-Style Beef Stuffed Peppers 2x the delicious portions!
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 Bell Pepper; 3 tbsp Sour Cream; 1 Tomato; 3 unit Chicken Stock Concentrate; 3 clove Garlic; 4 oz Pico de Gallo; 2 Lime; 20 oz Ground Beef; 8 tbsp Guacamole; 2 tbsp Mexican Spice Blend; 3/4 cup Rice; 1/2 cup Mexican Cheese Blend; 10 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

By Recipe0 System

We see a bell pepper, and can’t help imagining it stuffed with all manner of deliciousness. A stuffed pepper is a sweet, savory, and hearty meal, and makes an especially easy and impressive family dinner. For this version, the peppers are stuffed with flavorful Mexican-seasoned ground beef and fluffy tomato rice. Top the stuffed peppers with our Mexican cheese blend, broil to bubbly perfection, then serve them with all your favorite toppings at the table: guacamole, pico de gallo, lime wedges, and sour cream! This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 Bell Pepper
3 tbsp Sour Cream
1 Tomato
3 unit Chicken Stock Concentrate
3 clove Garlic
4 oz Pico de Gallo
2 Lime
20 oz Ground Beef
8 tbsp Guacamole
2 tbsp Mexican Spice Blend
3/4 cup Rice
1/2 cup Mexican Cheese Blend
10 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees.

Heat a drizzle of oil in a small pot (medium pot for 8) over medium-high heat. Add tomato paste and cook, stirring, until darkened in color, 1-2 minutes.

Add rice, one of the stock concentrates (two for 8), 1¼ cups water (2¼ cups for 8), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to use in Step 4.
2

Meanwhile, wash and dry produce.

Halve bell peppers lengthwise; remove stems and seeds. Peel and mince or grate garlic. Quarter limes.

Place bell peppers on a baking sheet (divide between two baking sheets for 8 servings) and drizzle each half with oil; rub to coat. Season with salt and pepper. Arrange cut sides down; roast on top rack (for 8, roast on top and middle racks, swapping rack positions halfway through) until tender, 10-15 minutes.
3

Heat a drizzle of oil in a large pan (for 8 servings, use two large pans or cook in batches) over medium-high heat. Add beef*, garlic, Mexican Spice Blend, remaining stock concentrates, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Using a slotted spoon, transfer beef mixture to a large bowl.
4

Fluff rice with a fork (it’s OK if rice has a little extra liquid); transfer to bowl with beef mixture. Stir until thoroughly combined. Taste and season with salt and pepper if desired.

Once bell peppers are done roasting, remove sheet from oven. Carefully flip bell peppers and stuff each half with as much filling as will fit. Sprinkle with Mexican cheese blend.
5

Heat broiler to high or increase oven to 500 degrees.

Transfer stuffed peppers to top rack and broil or roast until cheese is melted and bubbly, 2-4 minutes (for 8 servings, broil or roast in batches). TIP: Watch carefully to avoid burning!
6

In a small bowl, combine guacamole and a squeeze of lime juice; season with salt and pepper to taste.

Divide stuffed peppers between plates. Top peppers with juice from two lime wedges (four wedges for 8 servings). (TIP: If you like things spicy, add a few dashes of hot sauce!) Place guacamole, pico de gallo, and sour cream in separate serving bowls and serve with remaining lime wedges on the side.

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