Pork Tinga Stuffed Peppers

with avocado crema and corn

Prep & Cook Time: 25-35 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 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 you!
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.

In Your Box (serves 2)

  • 1 Shallot
  • Info
    1 oz. Queso Fresco
  • 1 Ear of Corn
  • 1 Tbsp. Chipotle Seasoning
  • 3 Poblano Peppers
  • 6 oz. Crushed Tomatoes
  • 1 tsp. Garlic Salt
  • Info
    1 oz. Sour Cream
  • 2 oz. Guacamole
  • 12 oz. Ground Pork

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
    617
  • Carbohydrates
    25g
  • Fat
    39g
  • Protein
    41g
  • Sodium
    1678mg

Recipe Steps

You Will Need

  • Olive Oil
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 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 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.

  • 4

    Make the Avocado Crema

    In a mixing bowl, combine sour cream and guacamole. Set aside.

  • 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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