Steak-stuffed peppers with pinto beans and guacamole

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Steak-stuffed peppers with pinto beans and guacamole

Gluten-Free, Carb-Conscious, Dairy-Free, Lean & Clean, Diabetes-Friendly, Soy-Free

2 Servings, 400 Calories/Serving

20–35 Minutes

Smoky-spiced enchilada sauce combines forces with juicy steak stuffed into charred bell peppers for a surprisingly light meal that’s rich with flavor.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces top sirloin steak strips
  • 1 organic yellow onion
  • 1 cup cooked pinto beans
  • Sunbasket enchilada base (fire-roasted tomatoes - tomato paste - chili powder - coriander - cumin - sweet paprika - granulated garlic)
  • 4 or 5 sprigs organic fresh cilantro
  • 2 organic green or other bell peppers
  • Sunbasket guacamole (avocado - lime juice - kosher salt - ascorbic acid - black pepper)

Nutrition per serving

Calories 400, Total Fat 13g (17% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 350mg (15% DV), Total Carb. 34g (12% DV), Fiber 11g (39% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 37g

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and sear the steak

Heat the broiler, if using to char the bell peppers.
  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a cutting board; pat dry with a paper towel. Cut the steak into 1-inch pieces and season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Do not clean the pan.
While the steak cooks, prepare the onion and beans.


Make the steak-bean filling

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Rinse the pinto beans.
In the same pan used for the steak, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the enchilada base, beans, and ¼ cup [½ cup] water and cook until warmed through, 1 to 2 minutes. Add the steak and any accumulated juices and continue cooking, stirring occasionally, until cooked through, 2 to 3 minutes for medium. Remove from the heat and season to taste with salt and pepper.
While the steak-bean filling cooks, prepare the cilantro and peppers.


Prep the cilantro; char and stuff the peppers

  • Coarsely chop the cilantro for garnish.
On the stovetop directly over a flame, or on a sheet pan under the broiler, roast the bell peppers, turning frequently, until blistered and charred all over, 5 to 7 minutes. Transfer to a cutting board to cool slightly. Scrape off the charred skin; cut the peppers in half lengthwise and remove the ribs and seeds. Season lightly with salt and pepper. Stuff the peppers with the steak-bean filling.


Transfer the stuffed peppers to individual plates. Dollop with the guacamole, garnish with the cilantro, and serve.
Kids Can!
  • Measure the onion.
  • Rinse the pinto beans.
  • Measure the water for the filling.
  • Dollop the guacamole.
  • Garnish with the cilantro.