Since Cooked was founded in a small 500sq ft kitchen back in 2014, our Mexican stuffed peppers have been one of our top sellers each time they appear on the menu. In this Whole30 friendly version of the classic dish, two poblano peppers are roasted and peeled and then are stuffed with a ground turkey-raisin hash. The stuffing also includes other seasonal vegetables such as carrots, celery, and cilantro. The whole dish has hints of warming spices, such as cloves, cinnamon, and raisins (though it is free of added sweeteners!). It comes with a delicious tomato-cinnamon sauce and is topped with slivered almonds for extra crunch and extra nutrients.
Remove plastic cover from container and set aside any garnishes. Oven: preheat to 350 degrees, place on a sheet pan and bake for 10 minutes. Stir food, then continue to bake for 5-10 minutes or until warm throughout. Microwave: 2-3 minutes or until warm throughout. Garnish and serve.
Poblano pepper, turkey, potatoes, onion, celery, carrot, parsley, raisin, almond, cinnamon, clove, and tomato sauce: diced tomatoes, chicken stock, salt, tomato paste and sunflower oil Allergens: nuts
Ingredients may change due to market availability. Please email firstname.lastname@example.org if you have questions about allergies.
Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.
- Calories: 386
- Fat: 18g
- Carbohydrates: 37g
- Protein: 19g