Meal Kit
Sausage Chili Cheese-Stuffed Poblanos
with sour cream
Prep & Cook Time: 35-45 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Gluten-Smart
Chef
Laura Alpern
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 Poblano Peppers
- 8 oz. Italian Pork Sausage
- 4 oz. Crushed Tomatoes
- 4 oz. Black Beans
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2 oz. Sour Cream
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1 oz. Shredded Cheddar Cheese
- ½ oz. Tortilla Strips
- 2 Garlic Cloves
- 2 tsp. Light Chili Powder
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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Calories580
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Carbohydrates35g
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Net Carbs26g
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Fat37g
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Protein30g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 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 ground pork, break up until pork reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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1 Prepare the Ingredients
Gently crush tortilla strips in shipping bag.
Mince garlic.Halve poblano peppers lengthwise and remove seeds. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Remove Italian sausage from casing, if necessary. -
2 Start the Peppers
Place peppers on prepared baking sheet, cut-side down and spray with cooking spray.
Roast in hot oven until peppers are tender, but not completely cooked, 10-15 minutes.Don't worry if peppers char a bit; this adds flavor to the dish.While peppers roast, continue recipe. -
3 Cook the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add 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.
Add chili powder (to taste) and garlic. Stir occasionally until fragrant, 30-60 seconds.Add beans and their liquid, crushed tomatoes, 2 Tbsp. water, and a pinch of salt and pepper. Bring to a simmer.Once simmering, stir occasionally until warmed through and slightly thickened, 2-3 minutes.Remove from burner. -
4 Fill the Peppers
After 10-15 minutes, carefully remove peppers from oven. Carefully flip peppers cut-side up. Distribute filling evenly among pepper halves. Top with cheese.
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5 Finish Peppers and Finish Dish
Roast in hot oven until cheese is melted, 6-8 minutes.
Carefully remove from oven.Plate dish as pictured on front of card, garnishing with crushed tortilla strips and sour cream. Bon appétit!
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