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
Chef
Jimmy Cababa
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
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2 oz. Sour Cream
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2 tsp. Basil Pesto
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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.
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Nutrition (per serving)
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Calories515
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Carbohydrates29g
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Fat25g
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Protein46g
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Sodium1548mg
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
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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 Prepare The Ingredients
Stem kale and coarsely chop. Halve and peel shallot. Slice thinly.
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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.
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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.
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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!
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