Meal Kit

Spinach, Artichoke, and Turkey Stuffed Peppers

with crispy onions

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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 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)

  • ¼ tsp. Red Pepper Flakes
  • 12 oz. Ground Turkey
  • Info
    4 fl. oz. Cream Sauce Base
  • Info
    ½ oz. Crispy Fried Onions
  • 3 oz. Artichoke Hearts
  • ½ tsp. Garlic Salt
  • 3 Green Bell Peppers
  • 2 oz. Baby Spinach

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
    518
  • Carbohydrates
    22g
  • Fat
    30g
  • Protein
    37g
  • Sodium
    1587mg

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
  1. 1

    Prepare the Ingredients

    Stem and halve green bell peppers. Remove seeds and ribs. Coarsely chop spinach. Drain artichokes, rinse, and pat dry. Coarsely chop.

  2. 2

    Roast the Green Bell Peppers

    Place green bell peppers on prepared baking sheet, cut side down, and spray with cooking spray. Roast in hot oven until tender and lightly browned, 16-18 minutes. While peppers roast, make filling.

  3. 3

    Make the Filling

    Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add ground turkey, spinach, artichokes, ¼ tsp. salt, and a pinch of pepper to hot pan. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes. Stir in garlic salt, and cream sauce base until combined. Remove from burner.

  4. 4

    Stuff and Roast the Peppers

    Carefully, flip roasted peppers to cut side up. Baking sheet will be hot! Use a utensil. Season inside of peppers with ¼ tsp. salt and a pinch of pepper. Divide filling evenly between each pepper. Roast again until filling is warmed through, 3-5 minutes.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with crispy onions and red pepper flakes (to taste). Bon appétit!

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