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