Meal Kit

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

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

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 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.

  1. 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 1/4" 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.

  2. 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. 3

    Make the Filling

    Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat.

    Add ground turkey, demi-glace, 1/4 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.

  4. 4

    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.

  5. 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 dish to taste. Bon appétit!

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