Meal Kit

Creamy Beef Bolognese Stuffed Peppers

with mozzarella and Parmesan

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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 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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Shallot
  • 3 Green Bell Pepper
  • 10 oz. Ground Beef
  • 1 Roma Tomato
  • ½ tsp. Garlic Salt
  • Info
    1 oz. Shredded Mozzarella
  • Info
    ½ oz. Grated Parmesan
  • Info
    1 oz. Light Cream Cheese
  • Info
    0.125 cup Italian Panko Blend
  • 4 oz. Marinara Sauce

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
    595
  • Carbohydrates
    28g
  • Fat
    36g
  • Protein
    38g
  • Sodium
    1716mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

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 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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing peppers with Parmesan. Bon appétit!

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