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
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.
Before You Cook
prepare the ingredients
Halve green bell peppers lengthwise and remove seeds and ribs.
trim cucumbers and coarsely chop.
mince dill. stems and all.
slice olives into thin rounds.
roast the peppers
Place green bell peppers on prepared baking sheet, cut side down, and spray with cooking spray.
Roast in hot oven until tender and lightly browned, 14-16 minutes.
While peppers roast, make filling.
make the filling
line a plate with paper towel.
Place a large non-stick pan over medium-high heat.
Add 1 tsp. olive oil, ground pork to hot pan
Cook, breaking up meat with a spoon, until no pink remains, 5-7 minutes.
transfer to paper towel lined plate.
combine pork with seasoning blend, and feta cheese.
stuff and bake the peppers
Carefully, flip roasted peppers to cut side up. Divide filling between each pepper and top with mozzarella cheese.
Roast until cheese is melted, 8-10 minutes.
make the sauce and finish the dish
combine sour cream, dill, cucumber, and a pinch of salt and pepper.
plate as shown. garnish with olives.
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