Meal Kit

Tex-Mex-Style Pork Stuffed Peppers

with enchilada sauce and cheddar cheese

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk

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

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!

In Your Box (serves 2)

  • 3 Poblano Peppers
  • 10 oz. Ground Pork
  • 1 Red Onion
  • 4 fl. oz. Red Enchilada Sauce
  • 3 oz. Corn Kernels
  • Info
    2 oz. Shredded Cheddar Cheese
  • ¼ oz. Cilantro
  • 2 tsp. Chile and Cumin Rub

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

  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium 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 pork, follow same instructions as 10 oz. ground pork, working in batches, if necessary.

  • 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 until no pink remains and beef reaches minimum internal temperature, 7-9 minutes.

  • If using steak strips, separate into a single layer, pat dry, and coarsely chop. Follow same instructions as ground pork in Step 3, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  1. 1

    Prepare the Ingredients

    Mince cilantro (no need to stem).

    Halve and peel onion. Cut halves into 1/2" dice.

    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.

  2. 2

    Start the Peppers

    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, continue recipe.

  3. 3

    Cook the Pork

    Spray a medium non-stick pan with cooking spray and place over medium heat.

    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.

  4. 4

    Cook the Filling

    Add onion to hot pan and stir occasionally until lightly charred, 4-5 minutes.

    Add corn, chile and cumin rub, cilantro (reserve a pinch for garnish), half the enchilada sauce (reserve remaining for garnish), and 1/4 tsp. 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.

  5. 5

    Finish Peppers and Finish Dish

    Carefully, remove baking sheet from oven and flip poblanos cut side up. 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. Add remaining 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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