All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Core tomato and cut into ¼" dice
Mince cilantro, leaves and stems.
Halve and peel onion. Cut halves into ¼" dice.
Halve poblano peppers lengthwise, stem, and remove seeds. _Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
[PIC: tomatoes, cilantro, onion, peppers halved]
Roast the Peppers
Place poblanos on prepared baking sheet, cut side down. Spray peppers with cooking spray and top with a pinch of salt.
Roast in hot oven until peppers are tender, but not completely cooked, 10-12 minutes.
Don't worry if peppers char a bit; this adds flavor to the dish.
[PIC: peppers on baking sheet]
Make the Filling
Place a large non-stick pan over medium-high heat.
Add ground beef and onion to hot, dry pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Stir in tomatoes, seasoning blend, ¼ tsp. salt, and salsa until combined. Remove from burner.
[PIC: pan with beef, tomatoes, etc..]
Roast stuffed peppers
Carefully, flip poblanos so cut side is up and distribute filling evenly among halves. You may not use all the filling. Wipe pan clean and reserve.
Roast in hot oven until heated through, 5-8 minutes.
[PIC: stuffed peppers being baked]
Make Sauce and Finish Dish
Return pan used to cook filling to medium heat and add cream sauce base to hot pan. Bring to a boil.
One boiling, stir in cilantro until combined. Remove from burner.
Plate dish as pictured on front of card, topping peppers with sauce and tortilla strips.
[PIC: cream sauce in pan with cilantro being stirred in]
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