Meal Kit
Buffalo Chicken Stuffed Peppers
with ranch crema and cheddar
Prep & Cook Time: 40-50 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 3 Poblano Peppers
- 1 Red Onion
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2 oz. Sour Cream
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2 oz. Shredded Cheddar Cheese
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1.76 oz. Zesty Buffalo Sauce
- ¼ oz. Cilantro
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1 tsp. Ranch 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) d3VjjZ3D
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Calories510
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Carbohydrates21g
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Net Carbs16g
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Fat27g
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Protein45g
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Sodium1730mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 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 Ingredients and Make Ranch Crema
Mince cilantro.
Halve and peel onion. Cut halves into 1/4" dice.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.Combine seasoning blend, sour cream, and a pinch of pepper in a mixing bowl. Set aside.Pat chicken dry. -
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.While peppers roast, start filling. -
3 Make the Filling
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken, onion, and a pinch of salt and pepper to hot pan. Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Remove from burner and stir in Buffalo sauce (to taste). -
4 Stuff and Bake the Peppers
Carefully, flip poblanos cut side is up. 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 Finish the Dish
Plate dish as pictured on front of card, garnishing with ranch crema and cilantro. Bon appétit!
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