Meal Kit
Picadillo Pork Stuffed Peppers
with cheddar-jack cheese
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Sarah Thomsen
Picadillo is a classic dish in Latin America and the Philippines, usually a ground meat (often a ground beef) with tomatoes, raisins, and pickled peppers, among other things. We omitted the raisins, but kept the pickled peppers, 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)
- 3 Poblano Peppers
- 10 oz. Ground Pork
- 6 oz. Red Potatoes
- 1 Shallot
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1 oz. Shredded Cheddar-Jack Cheese
- 1 oz. White Cooking Wine
- 1 Tbsp. Tomato Paste
- ½ oz. Sliced Banana Peppers
- 1 Tbsp. Chile and Cumin Rub
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.
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Nutrition (per serving)
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Calories600
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Carbohydrates35g
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Net Carbs28g
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Fat37g
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Protein34g
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Sodium1370mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 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
Customize It Instructions
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If using 20 oz. ground pork, follow same instructions, serving extra filling alongside peppers.
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If using ground turkey, follow same instructions as pork in Step 4, breaking up turkey until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.
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If using ground beef, follow same instructions as pork in Step 4, breaking up beef until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.
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If using Impossible burger, follow same instructions as pork in Step 4, breaking up burger until heated through, 4-6 minutes.
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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.Place peppers cut side up. Roast in hot oven until peppers are almost tender, 10-15 minutes.While peppers roast, prepare remaining ingredients. -
2 Prepare the Ingredients
Cut potatoes into 1/4" dice.
Mince banana peppers.Peel and mince shallot. -
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 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 rub, wine, banana peppers, 2 Tbsp. water, and 1/4 tsp. salt. Stir occasionally until slightly thickened, 1-3 minutes.Remove from burner. -
5 Finish the Dish
Carefully, fill peppers evenly with filling. Be careful, as peppers will be hot!
Plate dish as pictured on front of card, topping stuffed peppers with cheese. Bon appétit!
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