Meal Kit
Beef Tinga Stuffed Peppers
with cilantro sauce and fire roasted salsa
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Nigel Palmer
We're pros at the stuffed pepper game: a pepper roasted to near-tenderness, a flavorful filling, and lots of toppings: crispies, cheese, sauce, etc… We've upped our game here, with a tinga-inspired filling and a cilantro cream sauce, too (plus tortillas for textural contrast). The stuffed pepper game is the best game, and this dinner is the result.
In Your Box (serves 2)
- 3 Poblano Peppers
- 10 oz. Ground Beef
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4 fl. oz. Cream Sauce Base
- 1 Onion
- 1 Roma Tomato
- 4 oz. Fire Roasted Salsa
- 1 oz. Tortilla Strips
- ¼ oz. Cilantro
- 1 Tbsp. Taco Seasoning
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)
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Calories550
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Carbohydrates33g
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Net Carbs25g
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Fat33g
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Protein32g
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Sodium1500mg
Recipe Steps
You Will Need
- Salt
- 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
Customize It Instructions
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If using 20 oz. ground beef, follow same instructions as 10 oz. ground beef, working in batches if necessary. You may have leftover filling.
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If using steak strips, spread into a single layer, pat dry, and coarsely chop. Follow same instructions as ground beef in Step 3, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using diced chicken, pat dry. Follow same instructions as ground beef in Step 3, stirring occasionally until no pink remains and chicken reaches minimum internal temperature, 5-7 minutes.
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If using Impossible burger, follow same instructions as ground beef in Step 3, breaking up until no pink remains and burger is heated through, 4-6 minutes.
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1 Prepare the Ingredients
Core tomato and cut into 1/4" dice.
Mince cilantro, leaves and stems.Halve and peel onion. Cut halves into 1/4" 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. -
2 Start 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.While peppers roast, continue recipe. -
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, taco seasoning, 1/4 tsp. salt, and salsa (to taste) until combined. Remove from burner. -
4 Finish the Peppers
Carefully, flip poblanos cut side up and distribute filling evenly among halves. You may not use all the filling. Sheet and filling will be hot; use a utensil. Wipe pan clean and reserve.
Roast in hot oven until heated through, 5-8 minutes.While peppers roast, continue recipe. -
5 Make Sauce and Finish Dish
Return pan used to cook filling to medium heat.
Add cream 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. Bon appétit!
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