Meal Kit
Cheeseburger Stuffed Peppers
with pickles and tomatoes
Prep & Cook Time: 40-50 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Patrick Le Beau
In Your Box (serves 2)
- 3 Poblano Peppers
- 10 oz. Ground Beef
- 2 Roma Tomatoes
- 10 Dill Pickle Slices
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2 oz. Shredded Cheddar Cheese
- 1 Shallot
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1½ oz. Thousand Island Dressing
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4 tsp. Natural Beef Flavor Demi-Glace Concentrate
- ½ tsp. Seasoned Salt Blend
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.
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Nutrition (per serving)
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Calories620
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Carbohydrates26g
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Net Carbs21g
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Fat41g
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Protein37g
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Sodium1510mg
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
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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 Prepare the Ingredients
Core tomatoes and cut into 1/4" dice.
Coarsely chop pickles.Peel and mince shallot. -
3 Make the Filling
Place a medium non-stick pan over medium-high heat and add 1/2 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 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 Finish the Dish
Plate dish as pictured on front of card, topping peppers with dressing. Bon appétit!
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