All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
You Will Need
Medium Non-Stick Pan
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 the Green Bell Pepper
Stem green bell peppers, halve lengthwise, and remove seeds and ribs.
Place green bell pepper halves on prepared baking sheet and top with 1 tsp. olive oil and a pinch of pepper. Massage oil and seasoning into peppers.
Place pepper halves cut-side down. Roast in hot oven until tender but still crisp, 13-15 minutes.
While green bell pepper roasts, prepare ingredients.
Prepare Ingredients and Cook Ground Beef
Core tomato and cut into ½" dice
Peel and mince shallot.
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add ground beef, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally, breaking up meat, until no pink remains and meat reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Make the Filling
Add tomato and shallot to hot pan. Stir occasionally until lightly brown, 3-4 minutes.
Stir in marinara, cream cheese, ¼ cup water, garlic salt and ¼ tsp. salt. Bring to a simmer.
Once simmering, stir often until creamy and mixture has reduced slightly, 2-3 minutes.
Remove from burner.
Finish the Peppers
Carefully, flip peppers cut side up. Peppers will be hot
Distribute filling evenly among pepper halves and top with mozzarella and panko.
Roast again until cheese is lightly browned and bubbly and peppers are fully tender, 9-11 minutes.
Finish the Dish
Plate dish as pictured on front of card, garnishing peppers with Parmesan. Bon appétit!
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