Meal Kit

Cheeseburger Stuffed Peppers

with pickles and tomatoes

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Eggs

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 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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 10 Dill Pickle Slices
  • 10 oz. Ground Beef
  • 3 Poblano Peppers
  • 1 Shallot
  • Info
    4 tsp. Beef Demi-Glace
  • Info
    1½ oz. Thousand Island Dressing
  • ½ tsp. Seasoned Salt Blend
  • Info
    2 oz. Shredded Cheddar Cheese
  • 2 Roma Tomatoes

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
    621
  • Carbohydrates
    26g
  • Fat
    41g
  • Protein
    37g
  • Sodium
    1505mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

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
  1. 1

    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.

  2. 2

    Prepare the Ingredients

    Core tomatoes and cut into ¼" dice. Coarsely chop pickles. Peel and mince shallot.

  3. 3

    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 pepper to hot pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes. Add shallot and stir until combined, 30-60 seconds. Add pickles, half the tomatoes (reserve remaining for peppers), demi-glace, and 2 Tbsp. water. Stir occasionally until slightly thickened, 2-3 minutes. Remove from burner.

  4. 4

    Finish the Peppers

    Carefully, flip poblanos cut side up and distribute filling evenly among halves. Top with remaining tomatoes and cheese. Roast again until cheese melts, 2-3 minutes.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping peppers with dressing. Bon appétit!

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