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
So maybe your stuffed pepper experience is limited to a few microwave meals or jalapeño poppers at your local wing place. No time like the present to expand your packed pepper preferences. These poblanos are stuffed with seasoned pork and corn and topped with cheese and cilantro. Delicious and easy-to-make, you'll be calling yourself a stuffed pepper connoisseur after cleaning your plate. Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
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
Customize It Instructions
If using Impossible burger, follow same instructions as pork in Step 3, breaking up until burger is heated through, 4-6 minutes.
If using ground beef, follow same instructions as pork in Step 3 breaking up until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.
If using steak strips or flank steak, separate into a single layer and pat dry. Follow same instructions as pork in Step 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes.
If using flank steak, separate into a single layer and pat dry. Follow same instructions as pork in Steps 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes.
Prepare the Ingredients
Halve poblanos lengthwise. Remove seeds and ribs. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Halve and peel onion. Cut halves into ½" dice.
Mince cilantro (no need to stem).
Roast the Poblanos
Place poblanos on prepared baking sheet, cut side down. Spray peppers with cooking spray.
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.
While poblanos roast, cook pork.
Cook the Pork
Spray a medium non-stick pan with cooking spray.
Add ground pork and a pinch of salt to hot pan. Stir occasionally, breaking up meat, until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
Transfer pork to a mixing bowl. Keep pan over medium-high heat.
Cook the Filling
Add onion to hot pan and stir occasionally until lightly charred, 4-5 minutes.
Add corn, seasoning rub, cilantro (reserve a pinch for garnish), and a ¼ tsp. of salt. Stir occasionally until corn is heated through and onion is tender, 2-3 minutes.
Transfer filling to bowl with pork and stir to combine.
Reserve pan; no need to wipe clean.
Assemble Poblanos and Finish Dish
Carefully, flip poblanos so cut side is up and distribute filling evenly among halves. You may not use all the filling. Top with cheese. Roast in hot oven until cheese is melted, 8-10 minutes.
While poblanos roast, return pan used to cook filling to medium heat and add enchilada sauce to hot pan. Stir occasionally until heated through, 2-3 minutes.
Remove from burner.
Plate dish as pictured on front of card, placing poblanos on enchilada sauce. Garnish with remaining cilantro. Bon appétit!
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