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
Halve green bell pepper lengthwise, and use a spoon to remove seeds and membrane. Halve and peel onion. Slice halves into thin strips. Cut mushrooms into ¼" slices. Mince garlic. Mince parsley, both stems and leaves.
Roast the Peppers
Place peppers on prepared baking sheet, cut side down. Drizzle each pepper with ¼ tsp. olive oil each. Bake until peppers are tender, but not completely cooked, 10-12 minutes. Set aside. Don't worry about a little char on the peppers. It adds flavor to the dish. While peppers roast, cook meat.
Brown the Meat
Heat 1 tsp. olive oil in a large non-stick pan over medium heat. Add ground beef to hot pan, and cook, breaking up meat, until no pink remains, 8-10 minutes. Transfer beef to a mixing bowl. Reserve pan; no need to wipe clean.
Cook the Filling
Heat 1 tsp. olive oil in pan used to brown beef over medium-high heat. Place onions and mushrooms in hot pan and stir occasionally until lightly charred, 4-5 minutes. Add garlic, parsley (reserve a pinch for garnish), and ½ tsp. salt to pan. Stir occasionally until onions are tender, 2-3 minutes. Transfer filling to bowl containing beef. Add mozzarella cheese and ¼ tsp. salt and stir.
Assemble and Bake Peppers
Flip peppers so cut side is up and carefully distribute filling evenly among halves. Top with panko. Drizzle each pepper with ¼ tsp. olive oil and bake until cheese is melted, 8-10 minutes.
Finish the Dish
Place two stuffed pepper halves on a plate. Garnish with remaining parsley.
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