Meal Kit
Spicy and Smoky Turkey Stuffed Peppers
with chipotle crema
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Fish (Anchovy), Milk
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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 Bell Pepper
- 10 oz. Ground Turkey
- 1 Zucchini
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2 oz. Shredded Quesadilla Cheese
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1 oz. Cream Cheese
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1 oz. Chipotle Pesto
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1 oz. Chipotle Crema
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⅘ oz. Chile Lime Butter
- 1 tsp. Portuguese Piri Piri Blend
- 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.
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Nutrition (per serving) lOb11kqV
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Calories590
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Carbohydrates23g
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Net Carbs15g
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Fat40g
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Protein38g
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Sodium1250mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Box Grater
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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 or Impossible burger, break up until protein reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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1 Start the Peppers
Remove stem and halve bell peppers. Remove seeds and ribs.
Place peppers on prepared baking sheet, cut-side down. Spray with cooking spray and evenly top with a pinch of salt.Roast in hot oven until tender, 16-18 minutes.While peppers roast, continue recipe. -
2 Prepare the Zucchini
Line a bowl with paper towels.
Trim and grate zucchini directly into towel-lined bowl. Gather zucchini up in paper towels and squeeze out any excess moisture. Place 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. -
3 Start the Filling
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add ground turkey and piri piri blend (use less if spice-averse) to hot pan. Stir occasionally, breaking up meat until browned, 3-5 minutes.Add grated zucchini and stir occasionally until turkey reaches a minimum internal temperature of 165 degrees, 3-4 minutes. -
4 Finish the Filling
Add cream cheese, pesto (to taste), butter, paprika, and a pinch of salt and pepper to hot pan. Stir occasionally until melted and combined, 2-3 minutes.
Remove from burner. -
5 Finish Peppers and Finish Dish
After 16-18 minutes, carefully remove peppers from oven. Flip peppers and evenly divide filling between halves. Top evenly with shredded 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!
Roast again in hot oven until cheese is melted and browned, 3-5 minutes.Carefully remove from oven.Plate dish as pictured on front of card, topping stuffed peppers with chipotle crema. Bon appétit!
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