Meal Kit

Italian Chicken Stuffed Peppers

with Parmesan and pesto crema

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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)

  • ½ tsp. Garlic Salt
  • 4 fl. oz. Marinara Sauce
  • 3 Green Bell Pepper
  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • 4 oz. Kale
  • 1 Shallot
  • Info
    2 oz. Sour Cream
  • Info
    2 tsp. Basil Pesto
  • Info
    1 oz. Shredded Parmesan Cheese

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
    515
  • Carbohydrates
    29g
  • Fat
    25g
  • Protein
    46g
  • Sodium
    1548mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

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

    Roast The Peppers

    Stem, seed, remove ribs, and halve red bell pepper.
    Place green bell peppers on prepared baking sheet, cut side down, and spray with cooking spray. Roast in hot oven until tender, 16-18 minutes. While peppers roast, prepare the ingredients.

  2. 2

    Prepare The Ingredients

    Stem kale and coarsely chop. Halve and peel shallot. Slice thinly.

  3. 3

    Cook The Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes." Transfer to a plate. Reserve pan; no need to wipe clean.

  4. 4

    Cook The Vegetables

    In the same pan over medium heat, add 2 tsp olive oil,. kale and shallot. Cook, stirring occasionally, until tender, 4-6 minutes. Stir in chicken, marinara, garlic salt, and 1 Tbsp. water. Bring to a simmer. Transfer filling evenly to pepper halves. Top with cheese. Reserve pan; wipe clean. Roast peppers in a hot oven until cheese is melted and filling is heated through, 6-8 minutes.

  5. 5

    Make The Sauce and Finish The Dish

    Add sour cream and pesto to a small bowl until completely combined. Plate dish as pictured on front of card, topping peppers with pesto sauce. Bon appétit!

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.