Lunch / Dinner
Mexican Stuffed Peppers
These easy-to-make stuffed bell peppers are lightly charred on the grill, packed with a mixture of steak, cheese, and vegetables, then topped with a guacamole that’s chock-full of bright Mexican flavor.
FOR THE PEPPERS, COMBINE:
FOR THE SAUCE, GRILL:
Related to the tomato, the tomatillo [tohm-ah-TEE-oh] is a round green fruit with a thin papery covering. Its flavor has hints of lemon, apples, and herbs. Look for them in Latin American stores and some supermarkets.
Preheat grill for two-zone grilling, heating one side to medium-high and the other side to low. Brush grill grate with oil.
For the peppers, combine cumin, coriander, chili powder, granulated garlic, salt, and cayenne.
Rub sirloin with 2 tsp. oil, then thoroughly rub with spice mixture.
Toss bell peppers, corn, chiles, and onion with 2 Tbsp. oil; season with salt and black pepper.
Grill bell peppers and chiles, cut sides down, covered, over low, until tender, about 10 minutes.
Grill steak, covered, over medium-high, 5 minutes per side for medium. Grill corn and onion, covered, over medium-high, until tender, about 3 minutes per side. Cut corn from the cob. Thinly slice steak against the grain. Dice steak, chiles, and onion.
Toss together chopped vegetables, steak, and ½ cup queso fresco, then divide among pepper halves. Top peppers with remaining ¼ cup queso fresco.
For the sauce, grill tomatillos and jalapeño, cut sides down, covered, over low heat, until tender, 3 minutes per side.
Purée tomatillos, jalapeño, avocado, cilantro, lime juice, and garlic in a food processor; season with salt and black pepper. Serve sauce over stuffed peppers.
% Daily Value*
Total Fat 31g 47%
Saturated Fat 8g 40%
Cholesterol 70mg 23%
Sodium 1099mg 45%
Carbs 34g 11%
Fiber 11g 44%
*Percent Daily Values are based on a 2,000 calorie diet.