Chicken Taco Stuffed Peppers

with pico de gallo and sour cream

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk

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

Peter Piper may have picked a peck of pickled peppers, but if Peter procured these fabulous fajita-flavored fancies, he would have left that bubbling brine far behind. In fact, with the taco-seasoned chicken and classic pico de gallo as innards, these peppers would sell faster than any seashells sold by the seashore by someone named Sally. Now, read this description aloud five times fast…

In Your Box (serves 2)

  • 1 Red Onion
  • ¼ oz. Cilantro
  • 3 Poblano Peppers
  • 1 Roma Tomato
  • 1 Lime
  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 Tbsp. Taco Seasoning
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • Info
    2 oz. Sour Cream

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
    537
  • Carbohydrates
    23g
  • Fat
    26g
  • Protein
    49g
  • Sodium
    1689mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Roast Peppers and Prepare Ingredients

    Stem poblano peppers, halve lengthwise, seed, and remove ribs. Wash hands and cutting board after prepping. Place peppers on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into peppers. Turn cut side up and roast in hot oven until tender, 10-12 minutes. While peppers roast, halve and peel onion. Cut halves into ¼" dice. Core tomato and cut into ¼" dice. Mince cilantro (no need to stem). Halve lime. Juice one half and cut other half into quarters.

  • 2

    Make the Filling

    Pat chicken dry and, on a separate cutting board, cut into 1" dice. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken to hot pan and stir occasionally until beginning to brown, 2-3 minutes. Reserve 2 Tbsp. onion. Add remaining onion to pan and stir occasionally until onion begins to get tender, 2-3 minutes. Stir in ¼ cup water, taco seasoning, and ¼ tsp. salt. Cook until water is almost evaporated and diced chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes. Remove from burner.

  • 3

    Make the Pico de Gallo

    Combine tomatoes, reserved onion, cilantro (reserve a pinch for garnish), 2 tsp. lime juice, ¼ tsp. salt, and a pinch of pepper in a mixing bowl. Set aside for flavors to marry.

  • 4

    Prepare and Roast the Peppers

    Scoop filling evenly into poblano peppers. Top filling with cheese. Roast until cheese is melted, 8-10 minutes.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing peppers with pico de gallo, sour cream, and reserved cilantro. Squeeze lime wedges over to taste. Bon appétit!

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