Meal Kit
Picadillo Stuffed Peppers
with cheddar-jack cheese
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Sarah Thomsen
In Your Box (serves 2)
- 3 Poblano Peppers
- 10 oz. Ground Pork
- 6 oz. Red Potatoes
- 1 Shallot
- 1 oz. White Cooking Wine
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1 oz. Shredded Cheddar-Jack Cheese
- 1 oz. Black Olives
- 1 Tbsp. Tomato Paste
- 2 tsp. Chile and Cumin Rub
- ¼ tsp. Red Pepper Flakes
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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Calories610
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Carbohydrates34g
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Net Carbs28g
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Fat39g
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Protein33g
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Sodium1250mg
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
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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.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 Prepare the Ingredients
Cut potatoes into 1/2"pieces.
Mince olives.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 blend, wine, olives, 1/4 tsp. salt and red pepper flakes (to taste). Then stir occasionally until slightly thickened, 1-3 minutes.Remove from burner. -
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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