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
Chef
Nigel Palmer
In Your Box (serves 2)
- 3 oz. Corn Kernels
- 1 Tbsp. Taco Seasoning
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1 oz. Queso Fresco
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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.
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Nutrition (per serving)
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Calories584
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Carbohydrates22g
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Fat37g
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Protein40g
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Sodium1516mg
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
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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).
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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.
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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.
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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.
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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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