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
A note about serious food allergies
When we were kids, we were always confusing "Bolognese" with "bologna." (We were strange children.) No phony bologna sandwiches-with-names here… ground beef, cheese, tomato, and rich marinara fill these peppers with a combination of flavor that can't be beat. And gooey mozzarella on top. This meal has only one name: delicious.
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
Customize It Instructions
If using 20 oz. ground beef, follow same instructions as 10 oz. ground beef, working in batches, if necessary.
If using ground pork, follow same instructions as ground beef in Step 2, breaking up until pork reaches minimum internal temperature, 5-7 minutes.
If using ground turkey, follow same instructions as ground beef in Step 2, breaking up until turkey reaches minimum internal temperature, 5-7 minutes.
If using Impossible burger, follow same instructions as ground beef in Step 2, breaking up until burger is heated through, 4-6 minutes.
Start the Peppers
Stem peppers, halve lengthwise, and remove seeds and ribs.
Place pepper halves on prepared baking sheet and top with 1 tsp. olive oil and a pinch of pepper. Massage oil and seasoning into peppers.Flip pepper halves cut-side down. Roast in hot oven until tender, but still crisp, 13-15 minutes.While peppers roast, continue recipe.
Start Filling and Prepare Ingredients
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add ground beef, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally, breaking up meat, until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.While beef cooks, core tomato and cut into 1/2" dice.Peel and mince shallot.
Finish the Filling
Add tomato and shallot to hot pan. Stir occasionally until browned, 3-4 minutes.
Stir in marinara, softened cream cheese, 1/4 cup water, garlic salt, and 1/4 tsp. salt. Bring to a simmer.Once simmering, stir often until creamy and slightly reduced, 2-3 minutes.Remove from burner.
Finish the Peppers
Remove baking sheet from oven. Carefully, flip peppers cut side up. Peppers will be hot! Use a utensil. Distribute filling evenly among pepper halves and top with mozzarella and panko. 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!
Roast again in hot oven 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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