Chicken Taco Stuffed Peppers
with pico de gallo and sour cream
Prep & Cook Time: 30-40 min.
Difficulty Level: Intermediate
Spice Level: Mild
Cook Within: 5 days
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)
- 13 oz. Boneless Skinless Chicken Breasts
- 3 Poblano Peppers
- 1 Red Onion
- 1 Roma Tomato
- 1 Lime
- 1 Tbsp. Taco Seasoning
- ¼ oz. Cilantro
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) bO98xrqn
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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
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 1/4" dice.Core tomato and cut into 1/4" dice.Mince cilantro (no need to stem).Halve lime. Juice one half and cut other half into quarters.
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 1/4 cup water, taco seasoning, and 1/4 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.
Make the Pico de Gallo
Combine tomatoes, reserved onion, cilantro (reserve a pinch for garnish), 2 tsp. lime juice, 1/4 tsp. salt, and a pinch of pepper in a mixing bowl. Set aside for flavors to marry.
Prepare and Roast the Peppers
Scoop filling evenly into poblano peppers. Top filling with cheese.Roast until cheese is melted, 8-10 minutes.
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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