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
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.
Before You Cook
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
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.
Combine ranch seasoning, sour cream, and a pinch of pepper.
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.
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.
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.
finish the dish
plate as pictured on front of card.
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