Meal Kit
Beef Cheeseburger Stuffed Peppers
with pickles and tomatoes
Prep & Cook Time: 40-50 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Patrick Le Beau
Stuffed peppers are all about the healthy, right? After all, it's a vegetable we're stuffing here, not a calzone. Well, hold on to your socks, because we've put the classic flavors of cheeseburger in a pepper. From the ground beef to the cheese to the sweet dressing on top, this is a cheeseburger in all but bun. Healthy? Yes, but also delicious. Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.
In Your Box (serves 2)
- 3 Poblano Peppers
- 10 oz. Ground Beef
- 2 Roma Tomatoes
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2 oz. Shredded Cheddar Cheese
- 1 Shallot
- 1½ oz. Dill Pickle Slices
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1½ oz. Thousand Island Dressing
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4 tsp. Natural Beef Flavor Demi-Glace Concentrate
- ½ tsp. Seasoned Salt Blend
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) DOL7A5q8
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Calories620
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Carbohydrates26g
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Net Carbs20g
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Fat41g
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Protein37g
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Sodium1310mg
Recipe Steps
You Will Need
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground turkey, follow same instructions as ground beef in Step 3, breaking up until turkey reaches minimum internal temperature, 7-9 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Follow same instructions as ground beef in Step 3, stirring occasionally until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Start the Peppers
Stem peppers, halve, and remove seeds and ribs. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Place peppers on prepared baking sheet, cut-side down. Spray peppers with cooking spray.Roast in hot oven until tender, 14-16 minutes.Don't worry if peppers char a bit; this adds flavor to the dish.While peppers roast, continue recipe. -
2 Prepare the Ingredients
Core tomatoes and cut into 1/4" dice.
Coarsely chop pickles.Peel and mince shallot. -
3 Make the Filling
Place a medium non-stick pan over medium-high heat and spray with cooking spray.
Add ground beef, seasoned salt, and a pinch of salt and pepper to hot pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Drain extra liquid from pan, if desired. Stir in shallot until combined. Add half the tomatoes (reserve remaining for topping), demi-glace, and 2 Tbsp. water. Stir occasionally until slightly thickened, 2-3 minutes.Remove from burner. -
4 Finish the Peppers
Carefully remove baking sheet from oven. Carefully flip peppers cut-side up and distribute filling evenly among halves. Top with remaining tomatoes, then cheese. If peppers are too large to fill completely, fill 4 halves and roast 3-4 minutes longer. Remaining pepper is yours to use as you please!
Roast again in hot oven until cheese melts, 2-3 minutes.Carefully remove from oven. -
5 Finish the Dish
Plate dish as pictured on front of card, topping peppers with pickles and dressing. Bon appétit!
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