Weeknight stuffed peppers with steak, pinto beans, and romesco

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

Weeknight stuffed peppers with steak, pinto beans, and romesco

Signature Sauce

Weeknight stuffed peppers with steak, pinto beans, and romesco

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 560 Calories/Serving

20–35 Minutes

Sweet, nutty Spanish romesco 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 tablespoon ground coriander
  • 1 organic yellow onion
  • ½ cup cooked pinto beans
  • ½ cup diced tomatoes
  • 4 or 5 sprigs organic fresh cilantro
  • 2 organic green or other bell peppers
  • Sunbasket romesco (roasted red peppers - almonds - EVOO - sherry vinegar - fresh garlic - sweet smoked paprika - kosher salt)

Nutrition per serving

Calories 560, Total Fat 25g (32% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 120mg (40% DV), Sodium 400mg (17% DV), Total Carb. 30g (11% DV), Fiber 10g (36% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 51g
Contains: Tree Nuts (almond)

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.


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

Wash produce before use


Sear the steak

Heat the broiler, if using to char the peppers.
  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season with salt, pepper, and the coriander.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Add more oil between batches if needed. 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 beans and tomatoes 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, if desired; 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.


Spread 2 tablespoons romesco onto each individual plate, top with the stuffed peppers, and garnish with the cilantro. Serve the remaining romesco on the side.
Kids Can!
  • Measure the onion.
  • Rinse the pinto beans.
  • Spread the romesco onto plates.
  • Garnish with the cilantro.