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

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, 420 Calories/Serving

20–35 Minutes

We give stuffed bell peppers a Mexican flair by filling them with juicy steak strips and earthy pinto beans simmered in our smoky-spiced enchilada sauce.

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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
  • 2 ounces guacamole
Chef's Tip

To get a nice brown sear on the steak strips, dry the meat as thoroughly as possible. If making this dish for four people, cook the meat in two batches, adding more oil to the pan between batches if needed.

Nutrition per serving

Calories 420, Total Fat 15g (19% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 440mg (19% DV), Total Carb. 35g (13% DV), Fiber 10g (36% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 39g

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

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

Wash produce before use

1

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.

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 cooks, 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 lightly with salt and pepper. Stuff the peppers with the steak-bean filling.

Serve

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.
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