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
Core tomato and cut into ½" dice
Halve and peel onion. Cut halves into ¼" dice.
Trim cucumber and cut into ¼" dice.
Stem, seed, and remove ribs of bell peppers. Coarsely chop top portion.
Start The Meal
Place slow cooker liner in slow cooker, if desired. Fold top edges in before putting on lid.
Combine diced peppers, rice pilaf, garlic salt, diced onion, and chicken in a large mixing bowl until completely combined. Fill peppers evenly with chicken mixture and place in a clean slow cooker standing upright. Top each pepper with tomato sauce.
Turn slow cooker on to low heat. Cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 4 hours.
Make The Salad
Combine spinach, feta, cucumber, and tomatoes in a bowl until completely combined.
Finish The Dish
Plate dish as pictured on front of card, garnishing peppers with crispy peppers. Bon appétit!
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Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.