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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Roast the Peppers
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, 12-14 minutes.
Remove from oven.
While peppers roast, prepare the ingredients.
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.
Cook the Chicken
Pat diced chicken dry, and season with a pinch of salt and pepper. If desired, halve large pieces to roughly match smaller pieces.
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.
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
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!
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