Meal Kit
Fire Roasted Tomato and Turkey Stuffed Peppers
with mozzarella
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
-
Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Jimmy Shay
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 Pepper
- 10 oz. Ground Turkey
- 1 Zucchini
- 4 oz. Fire Roasted Diced Tomatoes
-
2 oz. Shredded Mozzarella
- 2 oz. Kale
-
⅘ oz. Tuscan Herb Butter
- ½ tsp. Garlic Salt
- ½ tsp. Smoked Paprika
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) gqRAnQPE
-
Calories480
-
Carbohydrates22g
-
Net Carbs15g
-
Fat28g
-
Protein38g
-
Sodium1040mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Box Grater
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
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
-
If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
-
If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
-
1 Prepare the Ingredients
Stem kale and coarsely chop.
Remove stems and halve bell peppers. Remove seeds and ribs.Line a mixing bowl with a paper towel. Trim zucchini and grate into towel-lined bowl. Gather the zucchini up and squeeze out any excess moisture. Set grated zucchini aside and discard excess liquid. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted. -
2 Start the Peppers
Place bell peppers on prepared baking sheet, cut-side down, and spray with cooking spray.
Roast in hot oven until tender, 16-18 minutes.While peppers roast, continue recipe. -
3 Cook the Filling
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add ground turkey and a pinch of salt and 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 kale and grated zucchini. Stir occasionally until kale is tender, 5-7 minutes.Stir in tomatoes, garlic salt, butter (to taste), and smoked paprika until combined, 1-2 minutes.Remove from burner. -
4 Fill the Peppers
After 16-18 minutes, carefully remove sheet from oven. Flip peppers cut-side up.
Evenly divide filling between pepper halves. Top evenly with cheese. 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! -
5 Finish Peppers and Finish Dish
Roast again in hot oven until cheese is melted, 3-5 minutes.
Carefully remove from oven.Plate dish as pictured on front of card. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
