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
Prepare the Ingredients
Stem, seed, remove ribs, and cut bell peppers into ¼" strips.
Cook the Turkey and Pepper Mixture
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add ground turkey, taco seasoning, peppers, and a pinch of salt and pepper to hot pan.
Stir often, breaking up meat, until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 4-6 minutes.
Remove from burner.
While turkey cooks, prepare pear.
Prepare the Pear
Halve pear lengthwise, core, and cut into 1/8" slices.
Plate dish as pictured on front of card, garnishing turkey and pepper mixture with sour cream. Serve pear slices on the side. Bon appétit!
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