Meal Kit
Buffalo-Style Chicken Stuffed Peppers
with ranch crema and cheddar
Prep & Cook Time: 40-50 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat, Soy
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
David Padilla
You've a Buffalo connoisseur; you've had the wings, the bites, the boneless, the boned, mac and cheese, roll-ups, casserole, meatballs, dip, and seasonal coffee flavor. But you haven't had these: poblano peppers stuffed with the Buffalo beauty, and topped with cooling crema. Add one more variation to your list.
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 3 Poblano Peppers
- 1 Onion
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2 oz. Shredded Cheddar Cheese
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2 oz. Sour Cream
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1.76 oz. Zesty Buffalo Sauce
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1 oz. Crispy Fried Onions
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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)
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Calories600
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Carbohydrates28g
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Net Carbs22g
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Fat33g
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Protein46g
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Sodium1670mg
Recipe Steps
You Will Need
- Olive Oil
- 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
Customize It Instructions
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If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1/2” dice. Follow same instructions.
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If using Impossible burger, follow same instructions as diced chicken in Step 3, breaking up burger until heated through 4-6 minutes.
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If using steak strips, separate into a single layer and pat dry. Follow same instructions as diced chicken in Step 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare Ingredients and Make Ranch Crema
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.Combine seasoning blend, sour cream, and a pinch of pepper in a mixing bowl. Set aside.Pat chicken dry. If desired, halve larger chicken pieces to roughly match smaller pieces. -
2 Start the Peppers
Place poblano peppers 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 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 Finish the Peppers
Carefully, flip poblanos cut side up. Distribute filling evenly among halves. You may not use all the filling. Top with cheese.
Roast again 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 crispy onions. Bon appétit!
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