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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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)
Lime
56 g
Spring Mix
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
113 g
Mirepoix
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
Oil*
¼ tsp
Sugar*
½ tsp
Salt*
½ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
