Meal Kit
Sofrito Turkey Stuffed Peppers
with corn and mozzarella
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
Pick a pepper, fill a pepper, roast a pepper, eat a pepper… sounds like a nursery rhyme or a slogan. It's our slogan for this meal here, and while the peppers have already been picked, we tell you how to fill your peppers with sweet corn and healthy turkey. We have you top them with melty cheese and roast them perfectly. But eating them? That's all on you. (We're pretty sure you're up to the task!)
In Your Box (serves 2)
- 3 Poblano Peppers
- 10 oz. Ground Turkey
- 5 oz. Corn Kernels
- 1 Roma Tomato
- 2 oz. Sofrito Sauce
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2 oz. Shredded Mozzarella
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1 oz. Light Cream Cheese
- 1 Tbsp. Taco Seasoning
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) 9Ozx8pP5
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Calories540
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Carbohydrates30g
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Net Carbs24g
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Fat31g
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Protein40g
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Sodium1340mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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 20 oz. ground turkey, follow same instructions as 10 oz. ground turkey, working in batches, if necessary.
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If using ground pork, follow same instructions as ground turkey in Step 2, breaking up until no pink remains and pork reaches minimum internal temperature, 5-7 minutes.
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If using Impossible burger, follow same instructions as ground turkey in Step 2, breaking up burger until heated through, 4-6 minutes.
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If using steak strips, pat dry, coarsely chop, and separate into pieces. Follow same instructions as ground turkey in Step 2, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Start Peppers and Prepare Tomato
Stem poblano peppers, halve 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.
Place poblanos on prepared baking sheet and top with 1 tsp. olive oil and a pinch of salt and pepper. Massage oil, salt, and pepper into peppers.Place poblanos cut side up. Roast in hot oven until almost tender, 8-10 minutes.While peppers roast, core tomato and cut into 1/2" dice. -
2 Start the Filling
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add ground turkey to hot pan. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes. -
3 Finish the Filling
Add corn, tomato, taco seasoning, 1/4 cup water, and a pinch of salt and pepper to hot pan.
Stir occasionally until tomato softens and corn is heated through, 1-2 minutes.Remove from burner. -
4 Finish the Peppers
Carefully, remove baking sheet from oven. Fill poblanos evenly with filling (including any liquid) and top with shredded cheese. Wipe pan clean and reserve.
Roast again in hot oven until cheese is melted and peppers are tender, 5-7 minutes.While peppers roast, continue recipe. -
5 Make Sauce and Finish Dish
Return pan used to cook filling to medium-high heat.
Add 2 Tbsp. water and softened cream cheese to hot pan. Bring to a boil.Once boiling, stir constantly until smooth, 30-60 seconds.Stir in sofrito sauce and a pinch of salt until combined. Remove from burner.Plate dish as pictured on front of card, placing peppers on sauce. Bon appétit!
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