with corn, black bean and zucchini stuffed peppers
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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
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.
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
Prepare The Ingredients
Stem, seed, remove ribs, and halve red bell pepper.
Trim zucchini ends, quarter, and cut into ½" dice.
Set butter on counter to soften
Prepare The Peppers and Cook The Vegetables
Place green bell peppers on prepared baking sheet, cut side down, and spray with cooking spray. Roast in hot oven until tender and lightly browned, 16-18 minutes.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add corn, beans, zucchini, ¼ tsp salt and a pinch of pepper to hot pan and stir occasionally until browned and tender, 4-5 minutes. Transfer mixture to a bowl and toss with half the cheese. Reserve pan; no need to wipe clean.
Assemble The Peppers
Place filling mixture evenly on inside of each pepper half. Top with remaining cheese and place on prepared baking sheet. Roast in a hot oven until cheese is melted and peppers are tender, 8-10 minutes.
Cook The Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. In the same pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Remove from burner.
Make The Butter and Finish The Dish
Add butter and seasoning blend to a small bowl until completely combined.
Plate dish as pictured on front of card, topping peppers with remaining cilantro and tortilla strips. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.