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
A note about serious food allergies
When we were kids, we were always confusing "Bolognese" with "bologna." (We were a strange child.) No phony bologna sandwiches-with-names here… ground beef, cream cheese, tomato, and rich marinara fill this 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
Start the Peppers
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.
Flip 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 Start Filling
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.
Finish the Filling
Add tomato and shallot to hot pan. Stir occasionally until browned, 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 slightly reduced, 2-3 minutes.
Remove from burner.
Finish the Peppers
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.
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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