Tex-Mex Turkey-Stuffed Peppers

with enchilada sauce and Oaxacan 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 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 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 turkey 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
  • ¼ oz. Cilantro
  • 1 Red Onion
  • 12 oz. Ground Turkey
  • 1 Tbsp. Chile and Cumin Rub
  • Info
    3 oz. Shredded Oaxacan Cheese
  • 4 fl. oz. Red Enchilada Sauce
  • 1 Ear of Corn

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
    555
  • Carbohydrates
    25g
  • Fat
    29g
  • Protein
    46g
  • Sodium
    1434mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Prepare the Ingredients

    Halve poblanos lengthwise. Remove seeds and ribs. Halve and peel red onion. Cut halves into ½" dice. Mince cilantro (no need to stem). Peel husk off corn and carefully remove kernels from cob. If using flank steak or steak strips, separate into a single layer and pat dry. If using chicken thighs, pat dry. Don't worry about trimming. Excess fat will render while cooking and add flavor.

  • 2

    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 turkey.

  • 3

    Cook the Turkey

    Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add ground turkey and a pinch of salt to hot pan and stir occasionally, breaking up with a spoon, until no pink remains, 7-9 minutes. If using flank steak or steak strips, follow same instructions and stir occasionally until no pink remains, 4-6 minutes. If using chicken thighs, follow same instructions and cook undisturbed, flipping once halfway through, until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Transfer turkey to a mixing bowl. Keep pan over medium-high heat.

  • 4

    Cook the Filling

    Add onion to hot pan and stir occasionally until lightly charred, 4-5 minutes. Add corn, seasoning blend, cilantro (reserve a pinch for garnish), and a pinch of salt. Stir occasionally until corn is heated and onion is tender, 2-3 minutes. Transfer filling to bowl with turkey. Stir to combine. Reserve pan; no need to wipe clean.

  • 5

    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 enchilada sauce on a plate and topping with poblanos. Garnish with remaining cilantro. Bon appétit!

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