Chicken Taco Stuffed Peppers

with pico de gallo and sour cream

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk

Calories Conscious
Carb Conscious
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
  • 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

  • Step 1 - Roast Peppers and Prepare Ingredients
    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.

  • Step 2 - Make the Chicken Mixture
    2

    Make the Chicken Mixture

    Pat chicken breasts 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 chicken begins 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.

  • Step 3 - Make the Pico de Gallo
    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.

  • Step 4 - Stuff and Roast the Peppers
    4

    Stuff and Roast the Peppers

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

  • Step 5 - Finish the Dish
    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!