Meal Kit

Creamy Pork Stroganoff Stuffed Peppers

with green onions and Parmesan

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Expert

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 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

Stroganoff… without the pasta? Food science is full of amazing things. And it turns out, green bell peppers are the perfect vehicle for the classic Strogy style, creamy, peppery, rich, and all out good to the last drop. Put together with pork, and you'll be saying no-no to the noodles from now on.

In Your Box (serves 2)

  • 3 Green Bell Peppers
  • 10 oz. Ground Pork
  • 6 oz. Button Mushrooms
  • 4 Green Onions
  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    1 oz. Light Cream Cheese
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    ½ oz. Flour
  • Info
    2 tsp. Beef Flavor Demi-Glace Concentrate
  • 1 tsp. Garlic Salt

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl

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

Customize It Instructions

  • If using 20 oz. ground pork, follow same instructions as 10 oz. ground pork, working in batches, if necessary. You may have filling leftover.

  • If using diced chicken breasts, pat dry. Follow same instructions as ground pork in Step 3, spraying pan with cooking spray and stirring occasionally until browned and chicken reaches minimum internal temperature, 5-7 minutes.

  • If using ground beef, follow same instructions as ground pork in Step 3, breaking up until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.

  • If using ground turkey, follow same instructions as ground pork in Step 3, breaking up until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.

  1. 1

    Prepare Ingredients and Make Topping

    Stem and halve bell peppers. Remove seeds and ribs.

    Cut mushrooms into 1/4" slices.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    Combine half the Parmesan (reserve remaining for finished filling) and panko in a mixing bowl. Set aside.

  2. 2

    Start the Peppers

    Place bell peppers on prepared baking sheet, cut side down, and spray with cooking spray.

    Roast in hot oven until tender and lightly browned, 12-14 minutes.

    While bell peppers roast, continue recipe.

  3. 3

    Start the Filling

    Place a medium non-stick pan over medium-high heat.

    Add ground pork, mushrooms, and white portions of green onions to hot, dry pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 7-9 minutes.

    Add flour and stir until no dry flour remains.

  4. 4

    Finish the Filling

    Stir 3/4 cup water, softened cream cheese, demi-glace, garlic salt, and a pinch of salt and pepper into hot pan. Bring to a simmer.

    Once simmering, stir occasionally until thickened, 3-5 minutes.

    Remove from burner.

    Stir in half the green portions of green onions (reserve remaining for garnish) and remaining Parmesan until combined.

  5. 5

    Finish Peppers and Finish Dish

    Carefully, flip roasted bell peppers to cut side up. Baking sheet will be hot! Use a utensil. Divide filling evenly between bell peppers and top evenly with panko topping.

    Roast again in hot oven until filling is warmed through and panko topping is toasted, 6-8 minutes.

    Plate dish as pictured on front of card, garnishing with remaining green portions of green onions. Bon appétit!

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