All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
Picadillo is a classic dish in Latin American and the Philippines, usually a ground meat (usually a ground beef) with tomatoes, raisins, and olives, among other things. We omitted the raisins, but kept the olives, switched up the ground beef to ground pork, and used the picadillo to fill tender poblano peppers. We hope you "pick" this picadillo classic.
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
Start the Peppers
Stem poblano peppers, halve lengthwise, and remove seeds. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Place peppers on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Massage oil, salt, and pepper into peppers.
Adjust peppers so cut side up. Roast in hot oven until peppers are almost tender, 8-10 minutes.
While peppers roast, prepare remaining ingredients.
Prepare the Ingredients
Cut potatoes into ½"pieces.
Peel and mince shallot.
Start the Filling
Place a large non-stick pan over medium-high heat.
Add 2 tsp. olive oil, potatoes, and a pinch of salt to hot pan. Stir occasionally until lightly golden, 4-5 minutes.
Finish the Filling
Add ground pork and shallot to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
Stir in tomato paste, seasoning blend, wine, olives, ¼ tsp. salt and red pepper flakes (to taste). Then stir occasionally until slightly thickened, 1-3 minutes.
Remove from burner.
Finish the Dish
Carefully, fill peppers evenly with filling. Top with cheese. Peppers will be hot!
Plate dish as pictured on front of card. Bon appétit!
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