Meal Kit

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: Spicy

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 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
  • 10 oz. Diced 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
    482
  • Carbohydrates
    25g
  • Fat
    25g
  • Protein
    40g
  • Sodium
    1606mg

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

Cooking Guidelines

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
  1. 1

    Roast Peppers and Prepare Ingredients

    Stem poblano peppers, halve lengthwise, and remove seeds and ribs. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. Place peppers on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into peppers. Place 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 wedges. Carefully drain liquid from chicken.

  2. 2

    Make the Filling

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and stir often, breaking up meat, until starting to brown, 2-3 minutes. Set aside 2 Tbsp. onion. Add remaining onion to pan and stir often until onion softens, 2-3 minutes. Stir in ¼ cup water, seasoning blend, and ¼ tsp. salt. Cook until water is almost evaporated and chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes. Remove from burner.

  3. 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. 4

    Assemble and Roast the Peppers

    Divide filling equally among poblano peppers. Top with cheese. Baking sheet will be hot! Use a utensil. Roast again until cheese is melted, 8-10 minutes.

  5. 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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