Meal Kit
Chicken Taco Stuffed Peppers
with pico de gallo and sour cream
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Gluten-Smart
Chef
Nigel Palmer
Peter Piper may have picked a peck of pickled peppers, but if Peter procured these fabulous taco-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)
- 3 Poblano Peppers
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 1 Roma Tomato
- 1 Lime
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2 oz. Shredded Cheddar-Jack Cheese
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2 oz. Sour Cream
- 1 Shallot
- 1 Tbsp. Taco Seasoning
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.
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Nutrition (per serving) 732yZ6OJ
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Calories450
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Carbohydrates19g
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Net Carbs14g
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Fat26g
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Protein40g
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Sodium1790mg
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
Customize It Instructions
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If using 20 oz. diced chicken breasts, follow same instructions as 10 oz. diced chicken breasts, working in batches if necessary. You may have leftover filling.
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1 Start the Peppers
Stem 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 peppers cut-side up and roast in hot oven until tender, 10-12 minutes.While peppers roast, continue recipe. -
2 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Core tomato and cut into 1/4" dice.Halve and peel shallot. Cut halves into 1/4" dice.Pat chicken dry. Coarsely chop. -
3 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 until starting to brown, 2-3 minutes.Add half the shallots (reserve remaining for salsa) to hot pan and stir often until shallots soften, 2-3 minutes.Stir in 1/4 cup water, taco seasoning, and 1/4 tsp. salt. Stir occasionally until water is almost evaporated and chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.Remove from burner. -
4 Make the Salsa
Combine tomatoes, remaining shallots, 2 tsp. lime juice, 1/4 tsp. salt, and a pinch of pepper in a mixing bowl. Set aside.
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5 Finish Peppers and Finish Dish
After 10-12 minutes, carefully remove baking sheet from oven. Divide filling equally among roasted peppers. If peppers are too large to fill completely, fill 4 halves and roast 3-4 minutes longer. Remaining pepper is yours to use as you please!
Top with cheese. Baking sheet will be hot! Use a utensil.Roast again in hot oven until cheese is melted, 8-10 minutes.Plate dish as pictured on front of card, garnishing peppers with salsa and sour cream. Squeeze lime wedges over to taste. Bon appétit!
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