Meal Kit

Picadillo Pork Stuffed Peppers

with cheddar-jack cheese

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

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 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

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.

In Your Box (serves 2)

  • ¼ tsp. Red Pepper Flakes
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • 3 Poblano Pepper
  • 1 oz. Black Olives
  • 1 Tbsp. Tomato Paste
  • 6 oz. Red Potatoes
  • 1 oz. White Cooking Wine
  • 1 Shallot
  • 2 tsp. Chile and Cumin Rub
  • 10 oz. Ground Pork

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
    612
  • Carbohydrates
    34g
  • Fat
    39g
  • Protein
    33g
  • Sodium
    1248mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Baking Sheet
  • 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

    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.

  2. 2

    Prepare the Ingredients

    Cut potatoes into ½"pieces. Mince olives. Peel and mince shallot.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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