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.
Disclaimer: There may be variabilities in cooking time based on equipment used. Always test for temperature until the meal is warmed to your liking. Oven: heat to 350 degrees. Remove plastic film from the container before cooking. Place container on a sheet pan and bake for 10 minutes. Check food then continue cooking for 5-10 minutes or until warm throughout.
Microwave: Remove plastic film from container and microwave dish for 1.5 minutes. Continue to cook in 20 second increments or until warm throughout.
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