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
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.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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 ground pork, follow same instructions as ground turkey in Step 3, cooking, breaking up meat with a spoon, until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
If using 24 oz. ground turkey, follow same instructions, cooking in batches if necessary. There may be filling left over.
If using diced chicken thighs, pat dry and follow same instructions as ground turkey in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
Prepare the Ingredients
Peel and mince shallot.
Halve lime. Cut one half into wedges and juice the other half.
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.
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.
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 blend to hot pan. Stir occasionally, breaking up with a spoon, until browned and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
Remove from burner and let cool, 5 minutes.
Finish the Peppers
Carefully, flip peppers cut-side 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 cucumber sauce.
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 dish to taste. Bon appétit!
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