Piri Piri Turkey Stuffed Pepper

with creamy cucumber sauce

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 recipe cards and 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

Like Vasco da Gama and Ferdinand Magellan, piri piri originates in Portugal. Unlike them, piri piri seasoning is delicious and not at all dead. It lives deliciously mixed with healthy ground turkey, tomatoes, and shallots, filling fresh poblanos with mighty flavor. Some Portuguese get straits named after them; this Portuguese seasoning gives you straight sensory delight. Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.

In Your Box (serves 2)

  • 12 oz. Ground Turkey
  • 1 Shallot
  • 3 Poblano Peppers
  • 2 tsp. Portuguese Piri Piri Seasoning
  • 1 Persian Cucumber
  • 1 Lime
  • Info
    2 oz. Sour Cream
  • 4 oz. Grape Tomatoes
  • Info
    2 tsp. Chicken Demi-Glace
  • Info
    1 oz. Feta Cheese

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
    481
  • Carbohydrates
    26g
  • Fat
    27g
  • Protein
    39g
  • Sodium
    1241mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Peel and mince shallot. Halve lime. Cut one half into wedges and juice the other half. Halve tomatoes. Trim cucumber and cut into ¼" dice. Stem poblano peppers, seed, and halve lengthwise. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. If using flank steak or steak strips, separate into a single layer and pat dry.

  • 2

    Start the Peppers

    Place peppers on prepared baking sheet, cut-side down. Spray peppers with cooking spray. Roast in hot oven until peppers are tender, but not completely cooked, 10-12 minutes. Don't worry if peppers char a bit; this adds flavor to the dish. While peppers roast, make filling.

  • 3

    Make the Filling

    Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add ground turkey, demi-glace,¼ cup water, shallot, tomatoes, and seasoning to hot pan. Stir occasionally, breaking meat up with a spoon, until tomatoes soften and no pink remains, 7-9 minutes. If using ground beef, steak strips or flank steak, follow same instructions and cook until no pink remains, 4-6 minutes. Remove from burner and let cool, 5 minutes.

  • 4

    Finish the Peppers

    Carefully, flip peppers so cut-side is up and distribute filling evenly among halves. You may not use all the filling. Roast until peppers are fork-tender, 8-10 minutes. While peppers roast, make sauce.

  • 5

    Make Cucumber Sauce and Finish Dish

    In a mixing bowl, combine sour cream, cucumber, 2 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt and pepper. Plate dish as pictured on front of card, garnishing peppers with cucumber sauce and feta. Squeeze lime wedges over to taste. Bon appétit!

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