Meal Kit
Pork Enchilada Stuffed Peppers
with cilantro crema and cheese
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Maija Barnes
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 3 Green Bell Pepper
- 10 oz. Sliced Pork
- ¾ cup Jasmine Rice
- 2 fl. oz. Enchilada Sauce
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1 oz. Shredded Nacho/Taco Cheese Blend
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1 oz. Sour Cream
- ¼ oz. Cilantro
- 2 tsp. Taco 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.
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Nutrition (per serving)
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Calories720
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Carbohydrates78g
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Net Carbs71g
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Fat22g
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Protein49g
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Sodium1120mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Small Pot
- 1 Mixing Bowl
- 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
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Rice
Bring a small pot with rice and 11/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner.While rice cooks, continue recipe. -
2 Start the Peppers
Remove stem and halve bell peppers. Remove seeds and ribs.
Place peppers on prepared baking sheet, cut-side down. Spray with cooking spray.Roast in hot oven until tender, 16-18 minutes.While peppers roast, continue recipe. -
3 Prepare Ingredients and Make Crema
Stem and mince cilantro.
In a mixing bowl, combine sour cream, cilantro, 2 tsp. water, and a pinch of salt and pepper. Set aside.Pat sliced pork dry. Coarsely chop, then separate pieces. -
4 Make the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add sliced pork and cooked rice to hot pan and stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Add taco seasoning, half the enchilada sauce (reserve remaining for peppers), and 1/4 tsp. salt. Stir until combined.Remove from burner. -
5 Finish Peppers and Finish Dish
After 16-18 minutes, carefully remove baking sheet from oven. Flip peppers cut-side up. Peppers will be hot! Use a utensil. Fill evenly with filling, then top with remaining enchilada sauce and cheese.
Roast again in hot oven until cheese melts, 6-8 minutes.Carefully remove from oven. Rest, 3 minutes.Plate dish as pictured on front of card, topping peppers with crema. Bon appétit!
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