Meal Kit

Buffalo-Style Chicken Stuffed Peppers

with ranch crema and cheddar

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Spicy

Contains: Milk, Wheat, 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 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

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)

  • 3 Poblano Peppers
  • 10 oz. Diced Boneless Skinless Chicken Breasts
  • 1 Red Onion
  • Info
    2 oz. Shredded Cheddar Cheese
  • Info
    2 oz. Sour Cream
  • Info
    1.76 oz. Zesty Buffalo Sauce
  • Info
    1 oz. Crispy Fried Onions
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    560
  • Carbohydrates
    27g
  • Fat
    32g
  • Protein
    41g
  • Sodium
    1570mg

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

  • If using 20 oz. diced chicken, follow same instructions as 10 oz. chicken, working in batches if necessary.

  • If using sliced pork, spread into a single layer, pat dry, and coarsely chop. Follow same instructions as chicken in Step 3, stirring occasionally until no pink remains and pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes.

  • If using flank steak, spread into a single layer, pat dry, and coarsely chop. Follow same instructions as chicken in Step 3, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  1. 1

    Prepare Ingredients and Make Ranch Crema

    Halve and peel onion. Cut halves into 1/4" dice.

    Halve poblano peppers lengthwise. Remove stem and 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. Halve larger chicken pieces to roughly match smaller pieces.

  2. 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, cook filling.

  3. 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 browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

    Remove from burner and stir in Buffalo sauce (to taste).

  4. 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. 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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