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
Stuffed peppers are all about the healthy, right? After all, it's a vegetable we're stuffing here, not a calzone. Well, hold on to your socks, because we've put the classic flavors of cheeseburger in a pepper. From the ground beef to the cheese to the sweet dressing on top, this is a cheeseburger in all but bun. Healthy? Yes, but also delicious.
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
Medium 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
Start the Peppers
Stem poblano peppers, halve, and remove seeds and ribs.
Place poblanos on prepared baking sheet, cut side down. Spray peppers with cooking spray.
Roast in hot oven until peppers are tender, 14-16 minutes.
Don't worry if peppers char a bit; this adds flavor to the dish.
While peppers roast, prepare ingredients.
Prepare the Ingredients
Core tomatoes and cut into ¼" dice.
Coarsely chop pickles.
Peel and mince shallot.
Make the Filling
Place a medium non-stick pan over medium-high heat and add ½ tsp. olive oil.
Add ground beef, seasoned salt, and a pinch of salt and pepper to hot pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Drain extra grease, if desired.
Add shallot and stir until combined, 30-60 seconds.
Add half the tomatoes (reserve remaining for peppers), demi-glace, and 2 Tbsp. water. Stir occasionally until slightly thickened, 2-3 minutes.
Remove from burner.
Finish the Peppers
Carefully, flip poblanos cut side up and distribute filling evenly among halves. Top with remaining tomatoes, then cheese.
Roast again until cheese melts, 2-3 minutes.
Finish the Dish
Plate dish as pictured on front of card, topping peppers with pickles and dressing. Bon appétit!
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