Meal Kit

Spicy Piri Piri Turkey Stuffed Peppers

with creamy cucumber sauce

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Spicy

Cook Within: 5 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories
    Under 35g carbs

Like Vasco da Gama and Ferdinand Magellan, piri piri originates in Portugal. Unlike them, piri piri seasoning is delicious and not at all dead. It lives deliciously mixed with healthy ground turkey, tomatoes, and onion, filling fresh poblanos with mighty flavor. Some Portuguese get straits named after them; this Portuguese seasoning gives you straight sensory delight.

In Your Box (serves 2)

  • 3 Poblano Peppers
  • 10 oz. Ground Turkey
  • 1 Yellow Onion
  • 4 oz. Grape Tomatoes
  • 1 Persian Cucumber
  • 1 Lime
  • Info
    2 oz. Sour Cream
  • Info
    1 oz. Crumbled Feta Cheese
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • 2 tsp. Portuguese Piri Piri 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

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

  • If using 20 oz. ground turkey, follow same instructions as 10 oz. ground turkey, working in batches, if necessary. You may have filling leftover.

  • If using ground beef, follow same instructions as ground turkey in Step 3, breaking up until beef reaches minimum internal temperature, 4-6 minutes.

  • If using ground pork, follow same instructions as ground turkey in Step 3, breaking up until pork reaches minimum internal temperature, 5-7 minutes.

  1. 1

    Start the Peppers

    Stem 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, cut-side down. Spray peppers with cooking spray and top with 1/4 tsp. salt.

    Roast in hot oven until peppers are tender, but not completely cooked, 10-12 minutes.

    Don't worry if peppers char a bit; this adds flavor to the dish.

    Carefully remove from oven.

    While peppers roast, continue recipe.

  2. 2

    Prepare the Ingredients

    Halve lime. Cut one half into wedges and juice the other half.

    Halve tomatoes.

    Trim cucumber and cut into 1/4" dice.

    Halve and peel onion. Cut halves into 1/4" dice.

  3. 3

    Make the Filling

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add ground turkey to hot pan. Stir occasionally, breaking up meat, until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.

    Add demi-glace, 1/4 cup water, onions, tomatoes, piri piri seasoning, and 1/4 tsp. salt. Stir occasionally until slightly thickened and tomatoes release juices, 2-4 minutes.

    Remove from burner and let cool, 5 minutes.

  4. 4

    Finish the Peppers

    Carefully, flip peppers cut-side up and distribute filling evenly among halves. You may have leftover filling.

    Roast again in hot oven until peppers are fork-tender, 8-10 minutes.

    Carefully remove from oven.

    While peppers roast, continue recipe.

  5. 5

    Make Cucumber Sauce and Finish Dish

    In a mixing bowl, combine sour cream, cucumbers, 2 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt and pepper.

    Plate dish as pictured on front of card, garnishing peppers with cucumber sauce and cheese. Squeeze lime wedges over to taste. Bon appétit!

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