Meal Kit

Turkey, Mushroom, and Edamame Stuffed Peppers

with creamy ponzu sauce

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs, Wheat, Soy

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

In Your Box (serves 2)

  • 1 tsp. Cornstarch
  • 1 tsp. Asian Garlic, Ginger & Chile Seasoning
  • 2 Green Onion
  • 4 oz. Cremini Mushrooms
  • 3 Green Bell Pepper
  • Info
    1.26 oz. Mayonnaise
  • Info
    1 oz. Ponzu with Lime
  • Info
    3 oz. Edamame
  • 12 oz. Ground Turkey

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
  • Pepper
  • 1 Baking Sheet
  • 1 Small Bowl
  • 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
  1. 1

    Prepare The Ingredients

    Cut mushrooms into ¼" slices. Stem, seed, remove ribs, and halve green bell peppers. Trim and thinly slice green onions on an angle, keeping white and green portions separate.
    Make a cornstarch slurry.

  2. 2

    Roast The Peppers

    Place green bell peppers on prepared baking sheet, cut side down, and spray with cooking spray. Roast in hot oven until tender, 12-14 minutes. While peppers roast, prepare the filling.

  3. 3

    Cook The Filling

    "Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add ground turkey, ¼ tsp salt and a pinch of pepper to hot pan. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes. " Add green onion bottoms, edamame, mushrooms, and seasoning blend. Cook, stirring occasionally, until vegetables are tender, 3-4 minutes. Add half the ponzu and 2 Tbsp. water and bring to a simmer. Stir in slurry and cook, stirring frequently, until thickened, 1-2 minutes.

  4. 4

    Stuff The Peppers

    Evenly divide turkey mixture into green pepper halves. Roast in a hot oven until peppers are tender, 4-5 minutes.

  5. 5

    Make The Sauce and Finish The Dish

    Add mayo and remaining ponzu to a small bowl until completely combined. Plate dish as pictured on front of card. Bon appétit!

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