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
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.
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
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.
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.
Make the Filling
Place a large non-stick pan over medium-high heat and add ½ 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.
Make the Avocado Crema
In a mixing bowl, combine sour cream and guacamole. Set aside.
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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