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
A note about serious food allergies
The stuffed pepper is so versatile; almost anything goes well with tender, delightful poblanos roasted to get that subtle hint of char. Here, we've gone to the Bayou for some delicious inspiration. Sausage, queso, tomatoes, and green onions fill the green wonders to the brim, and the remoulade brings the Cajun in spades. We have major pepper game, if we do say so ourselves.
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.
You Will Need
Large Non-Stick Pan
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
Customize It Instructions
If using Beyond Sausage, follow same instructions as Italian sausage in Step 3, breaking into bite-sized pieces, cooking until heated through, 7-9 minutes. Vegetarian sausage will not brown.
If using ground beef, follow same instructions as Italian sausage in Step 3, breaking up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
If using ground turkey, follow same instructions as Italian sausage in Step 3, breaking up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Peel husk off corn and remove kernels from cob, holding cob vertically and carefully slicing downward.
Stem, seed, remove ribs, and halve poblano peppers. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
On a separate cutting board, remove Italian sausage from casing.
Roast the Peppers
Place poblano peppers on prepared baking sheet, cut side-down, and spray with cooking spray.
Roast in hot oven until tender and lightly browned, 10-12 minutes.
Don't worry if peppers char a bit; this adds flavor to the dish.
While peppers roast, make filling.
Make the Filling
Place a large non-stick pan over medium-high heat. Add Italian sausage to hot pan, breaking up meat until no pink remains and Italian sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Add white portions of green onions, corn, garlic, seasoning blend, and a pinch of salt, and pepper. Stir occasionally until softened, 2-3 minutes.
Add tomatoes and stir occasionally until tomatoes have softened, 1-2 minutes.
Remove from burner and stir in half the queso fresco (reserve remaining for topping).
Stuff 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 remaining queso fresco.
Roast in hot oven until queso fresco is melted, 3-5 minutes.
Finish the Dish
Plate dish as pictured on front of card, topping poblanos with remoulade and garnishing with green portions of green onions. Bon appétit!
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