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Cal Smart Pork-Stuffed Hot Peppers

Cal Smart Pork-Stuffed Hot Peppers

with Lime-Dressed Greens and Crema
2.5(210)
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
600 kcal
Protein
: 
33g protein
Preparation Time
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Milk
  • Mustard
  • Peanuts
  • Sesame
  • Soy
  • Tree nuts
  • Wheat
  • Milk
  • May contain traces of allergens
  • Crustaceans
  • Fish
  • Sulphites
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Ground Pork

1 unit(s)

Hot Pepper

1 tbsp

Enchilada Spice Blend

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

2 tbsp

Tomato Sauce Base

(May contain traces of: Mustard, Sesame, Soy, Wheat, Milk, Crustaceans, Fish, Sulphites, 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*

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
•Zester
•Large Bowl
•Baking Sheet
•Measuring Cups
•Whisk
•Small Bowl

Cooking Steps

PDF
Cook filling
1
  • 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.
Prep
2
  • 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
3
  • 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
4
  • 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
5
  • 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
6
  • 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. 
Meal right image

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