Meal Kit

Chicken Taco Stuffed Peppers

with pico de gallo and sour cream

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 5 days

Contains: Milk

  • Under 625 calories
    Under 35g carbs
    Over 30g protein
  • GLUTEN-SMART
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 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
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    450
  • Carbohydrates
    19g
  • Net Carbs
    14g
  • Fat
    26g
  • Protein
    40g
  • Sodium
    1790mg

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

  • 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.

  1. 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. 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. 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. 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.

  5. 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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