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
A note about serious food allergies
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!)
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
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, core tomato and cut into ½" dice.
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.
Finish the Filling
Add corn, tomato, 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.
Finish the Peppers
Fill peppers with filling (including any liquid). Top evenly with cheese.
Roast again until peppers are tender, 5-7 minutes.
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, topping peppers with sauce. Bon appétit!
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