Meal Kit

Beef Tinga Stuffed Peppers

with cilantro sauce and fire roasted salsa

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 10 oz. Ground Beef
  • 4 oz. Fire Roasted Salsa
  • ¼ oz. Cilantro
  • Info
    4 fl. oz. Cream Sauce Base
  • 1 Tbsp. Taco Seasoning
  • 1 Roma Tomato
  • 1 Red Onion
  • 3 Poblano Peppers
  • 1 oz. Tortilla Strips

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

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
  1. 1

    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]

  2. 2

    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]

  3. 3

    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..]

  4. 4

    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]

  5. 5

    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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