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Steak-stuffed peppers with pinto beans and guacamole
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 410 Calories/Serving
20–35 Minutes
We give stuffed bell peppers a Mexican flair by filling them with juicy steak and earthy pinto beans simmered in our smoky-spiced enchilada sauce.
In your bag
- 2 top sirloin steaks (about 5 ounces each)
- 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
- 2 ounces guacamole
Nutrition per serving
Calories 410, Total Fat 13g (17% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 420mg (18% DV), Total Carb. 34g (12% DV), Fiber 10g (36% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 40g
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, Sesame.
Instructions
Wash produce before use
1
Prep and sear the steak
Heat the broiler, if using to char the bell peppers.
- Pat the steaks dry with a paper towel. Cut the steaks against the grain into ½-inch-thick strips, then cut crosswise into 1-inch pieces; 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 is cooking, prepare the onion and beans.
2
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 is cooking, prepare the cilantro and peppers.
3
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 with salt and pepper. Stuff the peppers with the steak-bean filling.
Serve
Transfer the stuffed peppers to individual plates. Dollop with the guacamole and garnish with the cilantro. Serve any remaining filling on the side.
Kids Can!
- Measure the onion.
- Rinse the pinto beans.
- Measure the water for the filling.
- Dollop the guacamole.
- Garnish with the cilantro.