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

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
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 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

    PREWRITTEN

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

    [pic: rosted peppers on sheet]

  2. 2

    Prepare the Ingredients

    Stem kale and coarsely chop. Halve and peel shallot. Slice thinly. Combine sour cream and pesto in a mixing bowl. Set aside and refrigerate until ready to use.

    [pic: kale, shallot, pesto crema in mixing bowl]

  3. 3

    Cook the Chicken

    Pat diced chicken dry, and season 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.

    PIC IN

  4. 4

    Cook Vegetables and Fill Peppers

    Return pan used to cook chicken to medium heat. Add 2 tsp. olive oil, kale, and shallot. Stir occasionally until tender, 4-6 minutes. CHECK TIMING Add chicken, marinara, garlic salt, and 1 Tbsp. water to hot pan. Bring to a simmer. Once simmering, remove from burner. Carefully transfer filling evenly amongst roasted bell pepper halves. Wipe pan clean and reserve. Be careful! Baking sheet will be hot. Top stuffed peppers with cheese. Roast peppers in hot oven until cheese is melted and filling is heated through, 6-8 minutes. CHECK TIMING

    [pic: sheet with stuffed peppers with melty cheese]

  5. 5

    Finish the Dish

    Remove pesto crema from refrigerator and stir again to recombine. Plate dish as pictured on front of card, topping peppers with pesto crema. Bon appétit!

    [plated is fine here]

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