Meal Kit

Italian-Style Chicken Stuffed Peppers

with Parmesan and pesto crema

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

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)

  • 4 fl. oz. Marinara Sauce
  • ½ tsp. Garlic Salt
  • Info
    1 oz. Shredded Parmesan Cheese
  • 3 Green Bell Peppers
  • 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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

    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. While peppers roast, prepare ingredients.

  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. Refrigerate until plating. Pat diced chicken dry, and season all over with a pinch of salt and pepper.

  3. 3

    Start the Filling

    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 chicken to a plate. Reserve pan; no need to wipe clean.

  4. 4

    Finish Filling and 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. Stir in chicken, marinara, garlic salt, and 1 Tbsp. water. Bring to a simmer. Once simmering, remove from burner. Flip bell pepper halves cut side up. Baking sheet will be hot! Use a utensil. Transfer filling evenly amongst roasted bell pepper halves. Top evenly with cheese. Roast again until cheese is melted and filling is heated through, 6-8 minutes.

  5. 5

    Finish the Dish

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

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