Meal Kit

Cheesy Beef and Bean Stuffed Poblanos

with sour cream and green onions

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Wheat

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

Think stuffed peppers are light? Think again. These peppers are meaty, full of beans, and are the Platonic ideal of the word "stuffed." Corn and tomatoes, cheese and sour cream… there's nothing that isn't filling about these filled-to-the-brim peppers.

In Your Box (serves 2)

  • 3 Poblano Peppers
  • 10 oz. Ground Beef
  • 4 oz. Black Beans
  • 3 oz. Corn Kernels
  • 3 oz. Fire Roasted Diced Tomatoes
  • Info
    2 oz. Sour Cream
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • 2 Green Onions
  • 4 tsp. Fajita Seasoning
  • Info
    ¼ oz. Flour

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
    610
  • Carbohydrates
    32g
  • Fat
    36g
  • Protein
    41g
  • Sodium
    1440mg

Recipe Steps

You Will Need

  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 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. ground beef, follow same instructions as 10 oz. ground beef, working in batches, if necessary.

  • If using ground pork, follow same instructions as ground beef in Step 3, breaking up until no pink remains and pork reaches minimum internal temperature, 5-7 minutes.

  • If using steak strips, spread into a single layer, pat dry, and coarsely chop. Follow same instructions as ground beef in Step 3, stirring occasionally until steak reaches minimum internal temperature, 4-6 minutes.

  1. 1

    Start the Poblanos

    Halve poblanos lengthwise and remove ribs 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.

    Place poblanos on prepared baking sheet, cut-side down. Spray with cooking spray and season all over with a pinch of salt.

    Bake in hot oven, 15 minutes.

    Carefully, remove baking sheet from oven and flip poblanos cut-side up.

    While poblanos bake, continue recipe.

  2. 2

    Prepare the Ingredients

    Drain black beans.

    Trim and thinly slice green onions, keeping white and green portions separate.

  3. 3

    Start the Filling

    Place a large non-stick pan over medium-high heat.

    Add ground beef and white portions of green onions to hot pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

  4. 4

    Finish the Filling

    Add flour to hot pan and stir until no dry flour remains.

    Add tomatoes, corn, black beans, 1/2 cup water, fajita seasoning, and 1/2 tsp. salt and stir to combine. Bring to a simmer

    Once simmering, stir occasionally until liquid is reduced by half, 4-6 minutes.

    Remove from burner. Stir in half the cheese (reserve remaining for topping).

  5. 5

    Finish Poblanos and Finish Dish

    Fill poblanos evenly with filling, then top with remaining cheese. Baking sheet will be hot! Use a utensil.

    Bake again in hot oven until filling is bubbling, 5-7 minutes.

    Plate dish as pictured on front of card, garnishing poblanos with sour cream and green portions of green onions. Bon appétit!

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