Meal Kit
Pork Tinga Stuffed Peppers
with avocado crema and corn
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Patrick Le Beau
A stuffed pepper is a great cheat if you catch our drift. How so? You can focus all your diet energy on the outside; the fresh vegetable, the healthy thing that's good for you and your doctor keeps telling you to eat more of. But on the inside, there's meaty ground pork mixed with spices, topped with a mix of creamy guacamole and sour cream. Wait, hold on a second…. We're getting word that the entire meal is healthy, and in fact, calorie and carb-conscious. Amazing! 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)
- 1 Ear of Corn
- 12 oz. Ground Pork
- 3 Poblano Peppers
- 6 oz. Crushed Tomatoes
- 2 oz. Guacamole
- 1 Shallot
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1 oz. Queso Fresco
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1 oz. Sour Cream
- 1 Tbsp. Chipotle Seasoning
- 1 tsp. Garlic Salt
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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Calories620
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Carbohydrates25g
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Net Carbs18g
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Fat39g
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Protein40g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- 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
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If using ground beef or ground turkey, follow same instructions as ground pork in Step 3, adding 2 tsp. olive oil to pan.
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If using chicken, pat dry and cut into 3/4" dice on a separate cutting board. Season all over with ¼ tsp. salt and a pinch of pepper. Follow same instructions as ground pork in Step 3, adding 2 tsp. olive oil to pan and stir occasionally until chicken is browned and reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Peel husk off corn and carefully remove kernels from cob.
Peel and mince shallot.Stem and halve poblano peppers, then seed and remove ribs. 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 Roast the Peppers
Place peppers on prepared baking sheet, cut-side down. Spray each pepper with cooking spray, then flip peppers cut-side-up.
Roast in hot oven until peppers are tender, 18-20 minutes.Don't worry if peppers char a bit, this adds flavor to the dish.While peppers roast, make filling. -
3 Make the Filling
Place a large non-stick pan over medium-high heat and add 1/2 tsp. olive oil. Add pork to hot pan and break into small pieces with a spoon until browned, 3-4 minutes.
Add shallot, garlic salt, and chipotle seasoning. Stir often until shallot softens, 1-2 minutes.Add corn and tomatoes. Stir occasionally until warmed through and no pink remains in pork, 2-3 minutes. -
4 Make the Avocado Crema
In a mixing bowl, combine sour cream and guacamole. Set aside.
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5 Fill Peppers and Finish Dish
Carefully, divide filling evenly between peppers.
Plate dish as pictured on front of card, garnishing peppers with queso fresco (crumbling with your hands if needed) and avocado crema. Bon appétit!
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