Meal Kit
Southwestern Turkey and Corn Stuffed Peppers
with sofrito cream sauce
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net 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)
- 12 oz. Ground Turkey
- 3 Poblano Peppers
- 5 oz. Corn Kernels
- 1 Roma Tomato
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2 oz. Light Cream Cheese
- 2 oz. Sofrito Sauce
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2 oz. Shredded Mozzarella
- 3 tsp. 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)
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Calories630
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Carbohydrates33g
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Net Carbs26g
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Fat33g
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Protein45g
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Sodium1610mg
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 ground beef, follow same instructions as turkey in Step 2, breaking up meat until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.
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If using ground pork, follow same instructions as turkey in Step 2, breaking up pork until no pink remains and pork reaches minimum internal temperature, 5-7 minutes.
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If using diced chicken, pat dry. Follow same instructions as turkey in Step 2, stirring occasionally until browned and chicken reaches minimum internal temperature, 5-7 minutes.
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If using Beyond sausage, follow same instructions as turkey in Step 2, breaking up sausage until warmed through, 6-8 minutes. Vegetarian sausage will not brown.
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1 Start the Peppers
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 peppers on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Massage oil and seasoning into peppers.Place peppers cut side up and roast in hot oven until peppers are 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, seasoning blend, 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, filll peppers evenly with filling (including any liquid) and top with mozzarella. Wipe pan clean and reserve.
Roast again until mozzarella is melted and peppers are tender, 5-7 minutes.While peppers roast, make sauce. -
5 Make Sauce and Finish Dish
Return pan used to cook filling to medium-high heat. Add 1/4 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 until combined. Remove from burner.Plate dish as pictured on front of card, placing peppers on sauce. Bon appétit!
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