Meal Kit
Picadillo-Style Pork Stuffed Peppers
with cheddar-jack cheese
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk
-
Under %{max_calories} caloriesUnder 35g net carbs
Chef
Sarah Thomsen
Picadillo is a classic dish in Latin America and the Philippines, usually a ground meat (often a ground beef) with tomatoes, raisins, and pickled peppers, among other things. We omitted the raisins, but kept peppers, switched up the ground beef to ground pork, and used the picadillo to fill tender poblano peppers. We hope you "pick" this picadillo classic.
In Your Box (serves 2)
- 3 Poblano Peppers
- 10 oz. Ground Pork
- 6 oz. Red Potatoes
- 1 Shallot
- 1½ fl. oz. White Cooking Wine
-
1 oz. Shredded Cheddar-Jack Cheese
- 1 Tbsp. Tomato Puree
- ½ oz. Sliced Banana Peppers
- 1 Tbsp. Chile and Cumin Rub
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) jOQ7pQPA
-
Calories600
-
Carbohydrates36g
-
Net Carbs29g
-
Fat37g
-
Protein34g
-
Sodium1520mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 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
-
If using ground beef, follow same instructions as ground pork in Step 4, breaking up until beef reaches minimum internal temperature, 4-6 minutes.
-
If using ground turkey, follow same instructions as ground pork Step 4, breaking up until turkey reaches minimum internal temperature, 7-9 minutes.
-
1 Start the Peppers
Stem peppers, halve lengthwise, and remove seeds. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Place peppers on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper.Spread into a single layer, cut-side up. Roast in hot oven until peppers are almost tender, 10-15 minutes.While peppers roast, continue recipe. -
2 Prepare the Ingredients
Cut potatoes into 1/4" dice.
Peel and mince shallot.Mince banana peppers. -
3 Start the Filling
Place a large non-stick pan over medium-high heat.
Add 2 tsp. olive oil, potatoes, and a pinch of salt to hot pan. Stir occasionally until lightly golden, 4-5 minutes. -
4 Finish the Filling
Add ground pork and shallots to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
Stir in tomato puree, chile and cumin rub, wine, banana peppers (to taste), 2 Tbsp. water, and 1/4 tsp. salt. Stir occasionally until slightly thickened, 1-3 minutes.Remove from burner. -
5 Finish the Dish
Carefully fill peppers evenly with filling. Use caution, as peppers and filling will be hot!
Plate dish as pictured on front of card, topping stuffed peppers with cheese. 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.
