Meal Kit
Triple-P Italian Sausage Stuffed Peppers
with pepperoni, panko, and Parmesan
Prep & Cook Time: 40-50 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Tom Scodari
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 3 Green Bell Peppers
- 8 oz. Italian Pork Sausage
- 4 oz. Crushed Tomatoes
- 1 Shallot
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1 oz. Cream Cheese
- ¾ oz. Pepperoni
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¼ cup Panko Breadcrumbs
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½ oz. Shredded Parmesan Cheese
- ¼ tsp. Red Pepper Flakes
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.
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Nutrition (per serving) n3vxNKqe
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Calories550
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Carbohydrates28g
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Net Carbs21g
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Fat39g
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Protein28g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
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
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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1 Start the Peppers
Remove stem and halve peppers. Remove seeds and ribs. Season inside of peppers with a pinch of salt.
Place peppers on prepared baking sheet, cut-side down, and spray with cooking spray.Roast in hot oven until tender and lightly browned, 12-14 minutes.While peppers roast, continue recipe. -
2 Prepare the Ingredients
Peel and halve shallot. Slice thinly.
Slice pepperoni into thin strips.Remove Italian sausage from casing, if necessary. -
3 Start the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add Italian sausage, pepperoni, shallots, and red pepper flakes (use less if spice-averse) to hot pan. Break up meat into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Remove from burner. -
4 Finish Filling and Make Topping
Transfer filling to a mixing bowl and add tomatoes, cream cheese, and half the panko (reserve remaining for topping). Set aside.
In another mixing bowl, combine remaining panko, shredded cheese, 1 tsp. olive oil, and a pinch of salt. Set aside. -
5 Finish Peppers and Finish Dish
Carefully remove peppers from oven and flip cut-side up. Evenly divide filling between peppers and top evenly with panko topping. Peppers will be hot! Use a utensil. If peppers are too large to fill completely, fill 4 halves and roast 3-4 minutes longer. Remaining pepper is yours to use as you please!
Roast in hot oven until tender and panko topping is golden-brown, 14 -16 minutes.Carefully remove from oven.Plate dish as pictured on front of card. Bon appétit!
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