Meal Kit

Creamy Beef Bolognese Stuffed Peppers

with mozzarella and Parmesan

Prep & Cook Time: 60+ 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
  • 4 fl. oz. Marinara Sauce
  • 3 Green Bell Pepper
  • 10 oz. Ground Beef
  • 1 Roma Tomato
  • ½ tsp. Garlic Salt
  • Info
    ½ oz. Grated Parmesan
  • Info
    1 oz. Shredded Mozzarella
  • Info
    1 oz. Light Cream Cheese
  • Info
    0.125 cup Italian Panko Blend

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
    571
  • Carbohydrates
    27g
  • Fat
    33g
  • Protein
    38g
  • Sodium
    1675mg

Recipe Steps

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

    PREPARE THE INGREDIENTS

    Stem green bell peppers, halve lengthwise, and remove seeds and ribs. Core tomato and cut into ½" dice Peel and mince shallot.

  2. 2

    START THE PEPPERS

    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. Arrange pepper halves cut-side down. Roast in hot oven until tender but still crisp, 13-15 minutes. While peppers roast, make filling.

  3. 3

    MAKE THE FILLING

    Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Season beef with ¼ tsp salt and a pinch of pepper. Add ground beef 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. Add tomatoes, shallot to hot pan. Stir occasionally until lightly brown, 3-4 minutes. add marinara, cream cheese, ¼ cup of water, garlic salt and an additional ¼ tsp salt. bring to a simmer and stir often until mixture has reduced slightly and sauce is creamy, 2-3 minutes.

  4. 4

    FINISH THE PEPPERS

    carefully (peppers will be hot!), flip pepper halves cut side up. Distribute filling evenly among pepper halves and top mozzarella and bread crumbs. 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 grated parmesan.. Bon appétit!

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