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 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!
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
Prepare the Ingredients
Halve poblanos lengthwise. Remove seeds and ribs. Wash hands and cutting board after prepping.
Halve and peel 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, 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.) Season proteins with a pinch of salt and pepper.
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.
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.
Transfer turkey to a mixing bowl. Keep pan over medium-high heat.
If using flank steak or ground beef, 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.
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 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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