Meal Kit
Sausage and Dirty Rice Stuffed Peppers
with cheddar-jack and sour cream
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk
Chef
Ryan Pugh
In Your Box (serves 2)
- 3 Poblano Peppers
- 8 oz. Italian Pork Sausage
- ¾ cup Jasmine Rice
- 4 oz. Marinara Sauce
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1 oz. Shredded Cheddar-Jack Cheese
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1 oz. Sour Cream
- 2 Green Onions
- 2 tsp. Creole Seasoning
- ¼ tsp. Red Pepper Flakes
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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Calories750
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Carbohydrates82g
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Net Carbs74g
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Fat34g
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Protein31g
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Sodium1840mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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
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1 Cook the Rice
Bring a small pot with rice and 11/4 cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside covered.While rice cooks, continue recipe. -
2 Start the Peppers
Stem poblanos, halve lengthwise, and remove seeds and 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.
Place poblanos on prepared baking sheet, cut side down.Roast in hot oven until peppers are tender but still crisp, 13-15 minutes.While peppers roast, continue recipe. -
3 Prepare Ingredients and Make Filling
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Remove Italian sausage from casing, if necessary.Heat a large non-stick pan over medium-high heat.Add 2 tsp. olive oil and Italian sausage to hot pan. Break into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Remove from burner. Stir in cooked rice, marinara, creole seasoning (to taste), and white portions of green onions until combined. -
4 Finish the Peppers
Carefully remove baking sheet from oven and flip peppers cut side up. Peppers will be hot! Use a utensil.
Distribute filling evenly among pepper halves and top with cheese.Roast again in hot oven until cheese has melted and peppers are fully tender, 3-5 minutes.Remove from oven.While peppers roast, continue recipe. -
5 Make Crema and Finish Dish
In a mixing bowl, combine sour cream, half the green portions of green onions (reserve remaining for garnish), 2 tsp. water, and a pinch of salt.
Plate dish as pictured on front of card, garnishing peppers with crema , remaining green portions of green onions, and red pepper flakes (to taste). Bon appétit!
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