Southwestern Turkey and Corn Stuffed Peppers

with sofrito cream sauce and queso fresco

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Spicy

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

In Your Box (serves 2)

  • 3 oz. Corn Kernels
  • 1 Tbsp. Taco Seasoning
  • Info
    1 oz. Queso Fresco
  • Info
    2 oz. Light Cream Cheese
  • ¼ oz. Cilantro
  • 2 oz. Sofrito Sauce
  • 3 Poblano Pepper
  • 12 oz. Ground Turkey

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
    584
  • Carbohydrates
    22g
  • Fat
    37g
  • Protein
    40g
  • Sodium
    1516mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

Before You Cook

  • 1

    Start the Peppers

    Stem poblano peppers, seed, and halve lengthwise. Wash hands and cutting board after prepping. Place peppers on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Massage oil and seasoning into peppers and place cut side up. Roast in hot oven until peppers are almost tender, 8-10 minutes. While peppers roast, mince cilantro (no need to stem).

  • 2

    Start the Filling

    Place a medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add ground turkey to hot pan. Cook, breaking up with a spoon, until no pink remains, 7-9 minutes.

  • 3

    Finish the Filling

    Add corn, taco seasoning, ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until corn is heated through, 1-2 minutes. Remove from burner. Transfer filling to a plate. Wipe pan clean and reserve.

  • 4

    Finish the Peppers

    Fill peppers with filling (including any liquid). Roast again until peppers are tender, 5-7 minutes. Top cooked peppers with queso fresco.

  • 5

    Make the Sauce

    Return pan used to cook filling to medium-high heat. Add ¼ cup water and cream cheese to hot pan. Bring to a boil. Once boiling, stir constantly until smooth, 1-2 minutes. Stir in sofrito sauce and a pinch of salt. Remove from burner. Plate dish as pictured on front of card, placing peppers on sauce, and garnishing with cilantro. Bon appétit!

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