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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,371 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein16% · 42g
Carbs30% · 79g
Fat54% · 65g
3g
Fiber
930mg
Sodium
3.9g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
58th pctl
More protein than 58% of 1,366 meals
Protein density
3.9g /100cal
Leaner than 23% of meals
vs Beef average
17% heavier
This1090
Avg933
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✕ High fiber✕ Lower sodium
Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Easy Prep✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Green Bell Pepper
Veggie Stock Concentrate
Sour Cream
Cheddar Cheese
Jasmine Rice
Cream Cheese
Ground Beef
White Wine Vinegar
Jalapeño
Southwest Spice Blend
Sugar
Cooking Oil
Butter
Salt
Black Pepper
How to make it
1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Halve, peel, and thinly slice jalapeños (remove ribs and seeds for less heat). Halve bell peppers lengthwise; remove stems and seeds.In a small microwave-safe bowl, combine jalapeños, vinegar, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Cover tightly with plastic wrap and microwave for 1 minute. Set aside to pickle, stirring occasionally.
2
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to use in Step 5.
3
While rice cooks, place bell peppers on a baking sheet and drizzle each half with oil; rub to coat. Season with salt and pepper. Arrange cut sides down.Roast on top rack until browned and softened, 15-18 minutes.
4
Meanwhile, heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add pork* and season with Southwest Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.Stir in stock concentrates, cream cheese, and ⅓ cup water (½ cup for 4 servings). Reduce heat to medium low and cook until mixture has slightly thickened, 1-2 minutes.
5
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings).Stir rice and half the pickled jalapeños and their liquid into pan with filling until thoroughly combined; season with salt and pepper to taste.Once bell peppers are done, remove from oven. Carefully flip and stuff pepper halves with as much filling as will fit (save the rest for serving).Transfer stuffed peppers to pan with remaining filling. (If your pan isn’t ovenproof, transfer stuffed peppers and remaining filling to a baking dish now.) Evenly sprinkle with cheddar. Bake on top rack until cheese melts, 4-5 minutes.
6
Divide remaining filling between plates. Top with stuffed peppers and as many remaining pickled jalapeños (draining first) as you like. Dollop with sour cream and serve.
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Halve, peel, and thinly slice jalapeños (remove ribs and seeds for less heat). Halve bell peppers lengthwise; remove stems and seeds.In a small microwave-safe bowl, combine jalapeños, vinegar, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Cover tightly with plastic wrap and microwave for 1 minute. Set aside to pickle, stirring occasionally.
2
Step 2
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to use in Step 5.
3
Step 3
While rice cooks, place bell peppers on a baking sheet and drizzle each half with oil; rub to coat. Season with salt and pepper. Arrange cut sides down.Roast on top rack until browned and softened, 15-18 minutes.
4
Step 4
Meanwhile, heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add pork* and season with Southwest Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.Stir in stock concentrates, cream cheese, and ⅓ cup water (½ cup for 4 servings). Reduce heat to medium low and cook until mixture has slightly thickened, 1-2 minutes.
5
Step 5
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings).Stir rice and half the pickled jalapeños and their liquid into pan with filling until thoroughly combined; season with salt and pepper to taste.Once bell peppers are done, remove from oven. Carefully flip and stuff pepper halves with as much filling as will fit (save the rest for serving).Transfer stuffed peppers to pan with remaining filling. (If your pan isn’t ovenproof, transfer stuffed peppers and remaining filling to a baking dish now.) Evenly sprinkle with cheddar. Bake on top rack until cheese melts, 4-5 minutes.
6
Step 6
Divide remaining filling between plates. Top with stuffed peppers and as many remaining pickled jalapeños (draining first) as you like. Dollop with sour cream and serve.
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