Cal Smart Pork-Stuffed Hot Peppers
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Cal Smart Pork-Stuffed Hot Peppers

Cal Smart Pork-Stuffed Hot Peppers

with Lime-Dressed Greens and Crema

These aren't you're average stuffed peppers! Charred hot peppers are the perfect vessel for hearty, enchilada-spiced veggie filling.

Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time8 minutes


serving amount

250 g

Ground Pork

1 unit(s)

Hot Pepper

1 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

2 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

1 unit(s)


56 g

Spring Mix

½ cup

Monterey Jack Cheese, shredded

(Contains Milk)

113 g


113 g

Baby Tomatoes

1 unit(s)

Sour Cream

(Contains Milk)

1 unit(s)

Chicken Broth Concentrate

Not included in your delivery

1.5 tbsp


¼ tsp


½ tsp


½ tsp



Nutrition Values

Calories600 kcal
Fat42 g
Saturated Fat16 g
Carbohydrate21 g
Sugar9 g
Dietary Fiber5 g
Protein33 g
Cholesterol115 mg
Sodium1340 mg
Trans Fat0.5 g
Potassium1000 mg
Calcium300 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Measuring Spoons
Large Bowl
Baking Sheet
Measuring Cups
Small Bowl


Cook filling
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then mirepoix. Cook, stirring occasionally, until tender-crisp, 2-3 min. 
  • Add pork and Enchilada Spice Blend. Cook, breaking up pork into smaller pieces, until no pink remains, 3-4 min.** 
  • Season with salt and pepper.
  • Meanwhile, halve tomatoes.
  • Zest, then juice lime into a large bowl. Set aside.
  • Cut hot peppers in half lengthwise, then remove cores and seeds to make bowl shapes (keep the stems on). 
  • Arrange hot peppers on an unlined baking sheet, cut-side down. 
  • Broil in the middle of the oven until slightly tender, 3-5 min.
Finish filling
  • Meanwhile, add tomato sauce base, chicken stock concentrate, 1/2 cup (1 cup) water to the pan with the pork.
  • Cook, stirring often, until veggies are tender and sauce thickens slightly, 2-3 min.
  • Set aside.
  • Season with salt and pepper.
Stuff peppers
  • Carefully remove peppers from the oven and flip, cut-side up. 
  • Divide pork mixture between hot pepper halves, then sprinkle cheese over top. 
  • Return stuffed hot peppers to the middle of the oven and broil until cheese melts, 1-2 min.
Make salad
  • Add 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to the large bowl with lime juice. Whisk to combine. 
  • Add spring mix and tomatoes to bowl, then toss to combine.
  • Season with salt and pepper.
Finish and serve
  • Add lime zest and sour cream to a small bowl. Season with salt and pepper, then stir to combine. 
  • Divide stuffed hot peppers and salad between plates.
  • Dollop over lime crema. 
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