Meal Kit

Tex-Mex-Style Pork and Bean Stuffed Peppers

with chipotle ranch crema

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Spicy

Contains: Milk, Eggs

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

We've stuffed a pepper with many a kind of stuffing, but Tex-Mex stuffings are just the best… it's a natural marriage with these poblano peppers. The pork and bean stuffing here is delicious, and turns every bite of pepper into the stuffs of legend. A little heat from the crema on top, a little fresh crunch from the green onions, and you've got simply the best stuffing on Earth.

In Your Box (serves 2)

  • 3 Poblano Peppers
  • 10 oz. Ground Pork
  • 4 oz. Black Beans
  • Info
    1½ fl. oz. Chipotle Ranch Dressing
  • 2 Green Onions
  • Info
    1 oz. Light Cream Cheese
  • Info
    2 Tbsp. Chipotle Pesto
  • ½ oz. Tortilla Strips
  • 1 Tbsp. Cornstarch
  • 2 tsp. Fajita Seasoning
Contains: FD&C Blue No. 1, FD&C Blue No. 2, and FD&C Red No. 40
Food intolerance information

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
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 2 Mixing Bowls

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 pork, follow same instructions as 10 oz. ground pork, working in batches, if necessary. There may be extra filling.

  • If using ground beef, follow same instructions as ground pork in Step 3, breaking up until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.

  • If using ground turkey, follow same instructions as ground pork in Step 3, breaking up turkey until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.

  • If using Italian sausage, remove from casing, if necessary. Follow same instructions as ground pork in Step 3, breaking into pieces until no pink remains and sausage reaches minimal internal temperature, 4-6 minutes.

  1. 1

    Start the Peppers

    Halve poblano peppers lengthwise and remove ribs and 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 poblanos on prepared baking sheet. Spray with cooking spray and season all over with 1/4 tsp. salt.

    Place poblanos cut side down. Bake in hot oven, 10 minutes.

    Carefully remove from oven. Flip peppers cut-side up.

    While peppers bake, prepare ingredients.

  2. 2

    Prepare Ingredients and Make Crema

    Drain black beans.

    Crush tortilla strips.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    In a mixing bowl, combine dressing (to taste), pesto (to taste), 1 Tbsp. water, and a pinch of salt. Set aside.

    In another mixing bowl, combine cornstarch and 1/2 cup water. Set aside.

  3. 3

    Cook the Pork

    Place a large non-stick pan over medium heat.

    Add 1/2 tsp. olive oil, ground pork, and fajita seasoning to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

    Remove from burner and transfer pork to a plate. Wipe pan clean and reserve.

  4. 4

    Cook the Filling

    Return pan used to cook pork to medium-high heat and add 1/2 tsp. olive oil.

    Add white portions of green onions and 1/4 tsp. salt to hot pan. Stir constantly until lightly browned, 30-60 seconds.

    Stir cornstarch-water mixture to recombine, then add to hot pan. Bring to a simmer.

    Once simmering, add cream cheese and stir occasionally until combined and thick enough to coat the back of a spoon, 1-2 minutes.

    Stir in a pinch of salt, black beans, and ground pork until heated through, 1-2 minutes.

    Remove from burner.

  5. 5

    Finish Peppers and Finish Dish

    Fill poblanos evenly with filling. Baking sheet will be hot! Use an oven mitt and utensil.

    Bake again in hot oven until edges are bubbling, 10-12 minutes.

    Plate dish as pictured on front of card, garnishing peppers with crema (to taste), crushed tortilla strips, and green portions of green onions. Bon appétit!

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