Meal Kit

Buffalo Chicken Stuffed Peppers

with ranch crema and cheddar

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Soy

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)

  • Info
    2 oz. Shredded Cheddar Cheese
  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • Info
    2 tsp. Ranch Seasoning
  • Info
    2 oz. Sour Cream
  • Info
    1.76 oz. Zesty Buffalo Sauce
  • 1 Red Onion
  • 3 Poblano Pepper
  • ¼ oz. Cilantro

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
    538
  • Carbohydrates
    21g
  • Fat
    29g
  • Protein
    46g
  • Sodium
    2006mg

Recipe Steps

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

    Stem poblano peppers, seed, and halve lengthwise. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. Halve and peel onion. Cut halves into ¼" dice. Mince cilantro. Combine ranch seasoning, sour cream, and a pinch of pepper.

  2. 2

    roast the peppers

    Place poblanos on prepared baking sheet, cut side down. Spray peppers with cooking spray. 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.

  3. 3

    make the filling

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken, onions, and a pinch of salt and pepper. Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. Remove from burner and stir in buffalo sauce.

  4. 4

    stuff and bake the peppers

    Carefully, flip poblanos so cut side is up and distribute filling evenly among halves. You may not use all the filling. Top with cheese. Roast in hot oven until cheese is melted, 8-10 minutes.

  5. 5

    finish the dish

    plate as pictured on front of card.

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