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
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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Calories620
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Carbohydrates35g
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Net Carbs27g
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Fat39g
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Protein33g
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Sodium1570mg
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
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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 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.While peppers roast, make filling. -
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 (to taste), 1/4 tsp. salt, and salsa (to taste) until combined. Remove from burner. -
4 Roast the 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.While peppers roast, make sauce. -
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. Bon appétit!
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