Meal Kit

Picadillo-Style Pork Stuffed Peppers

with cheddar-jack cheese

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

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 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 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
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • 1 oz. White Cooking Wine
  • 1 Tbsp. Tomato Puree
  • ½ oz. Sliced Banana Peppers
  • 1 Tbsp. Chile and Cumin Rub
Contains: FD&C Yellow No. 5 and Sulfites
Food intolerance information

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
    600
  • Carbohydrates
    35g
  • Fat
    37g
  • Protein
    33g
  • Sodium
    1510mg

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

  • If using diced chicken breasts, pat dry. Follow same instructions as ground pork in Step 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using ground beef, follow same instructions as ground pork in Step 4, breaking up until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.

  • If using ground turkey, follow same instructions as ground pork in Step 4, breaking up until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.

  1. 1

    Start the Peppers

    Stem 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, continue recipe.

  2. 2

    Prepare the Ingredients

    Cut potatoes into 1/4" dice.

    Mince banana peppers.

    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 puree, chile and cumin rub, wine, banana peppers (to taste), 2 Tbsp. water, and 1/4 tsp. salt. Stir occasionally until slightly thickened, 1-3 minutes.

    Remove from burner.

  5. 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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