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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein14% · 39g
Carbs30% · 84g
Fat56% · 70g
5g
Fiber
940mg
Sodium
3.4g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
48th pctl
More protein than 48% of 1,474 meals
Protein density
3.4g /100cal
Leaner than 12% of meals
vs Pork average
20% heavier
This1150
Avg957
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Easy Prep
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Green Bell Pepper
Veggie Stock Concentrate
Sour Cream
Cheddar Cheese
Jasmine Rice
Cream Cheese
White Wine Vinegar
Jalapeño
Ground Pork
Southwest Spice Blend
Butter
Sugar
Cooking Oil
Salt
Black Pepper
How to make it
1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Halve, peel, and thinly slice jalapeños (remove ribs and seeds for less heat). Halve bell peppers lengthwise; remove stems and seeds.In a small microwave-safe bowl, combine jalapeños, vinegar, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Cover tightly with plastic wrap and microwave for 1 minute. Set aside to pickle, stirring occasionally.
2
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to use in Step 5.
3
While rice cooks, place bell peppers on a baking sheet and drizzle each half with oil; rub to coat. Season with salt and pepper. Arrange cut sides down.Roast on top rack until browned and softened, 15-18 minutes.
4
Meanwhile, heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add pork* and season with Southwest Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.Stir in stock concentrates, cream cheese, and ⅓ cup water (½ cup for 4 servings). Reduce heat to medium low and cook until mixture has slightly thickened, 1-2 minutes.
5
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings).Stir rice and half the pickled jalapeños and their liquid into pan with filling until thoroughly combined; season with salt and pepper to taste.Once bell peppers are done, remove from oven. Carefully flip and stuff pepper halves with as much filling as will fit (save the rest for serving).Transfer stuffed peppers to pan with remaining filling. (If your pan isn’t ovenproof, transfer stuffed peppers and remaining filling to a baking dish now.) Evenly sprinkle with cheddar. Bake on top rack until cheese melts, 4-5 minutes.
6
Divide remaining filling between plates. Top with stuffed peppers and as many remaining pickled jalapeños (draining first) as you like. Dollop with sour cream and serve.
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Halve, peel, and thinly slice jalapeños (remove ribs and seeds for less heat). Halve bell peppers lengthwise; remove stems and seeds.In a small microwave-safe bowl, combine jalapeños, vinegar, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Cover tightly with plastic wrap and microwave for 1 minute. Set aside to pickle, stirring occasionally.
2
Step 2
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to use in Step 5.
3
Step 3
While rice cooks, place bell peppers on a baking sheet and drizzle each half with oil; rub to coat. Season with salt and pepper. Arrange cut sides down.Roast on top rack until browned and softened, 15-18 minutes.
4
Step 4
Meanwhile, heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add pork* and season with Southwest Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.Stir in stock concentrates, cream cheese, and ⅓ cup water (½ cup for 4 servings). Reduce heat to medium low and cook until mixture has slightly thickened, 1-2 minutes.
5
Step 5
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings).Stir rice and half the pickled jalapeños and their liquid into pan with filling until thoroughly combined; season with salt and pepper to taste.Once bell peppers are done, remove from oven. Carefully flip and stuff pepper halves with as much filling as will fit (save the rest for serving).Transfer stuffed peppers to pan with remaining filling. (If your pan isn’t ovenproof, transfer stuffed peppers and remaining filling to a baking dish now.) Evenly sprinkle with cheddar. Bake on top rack until cheese melts, 4-5 minutes.
6
Step 6
Divide remaining filling between plates. Top with stuffed peppers and as many remaining pickled jalapeños (draining first) as you like. Dollop with sour cream and serve.
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puts Poppin’ Jalapeño Pork Stuffed Peppers with HelloFresh's Poppin’ Jalapeño Pork Stuffed Peppers: 1150 calories, 39g protein. Pork meal. Recipe, ingredients, and nutrition from MealFan. on the menu as a prepared dish that holds up on a weeknight without asking much of the cook. At 1150 calories per serving and 39 g of protein, the numbers fit most balanced eating frameworks without adjustment.
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
1150Calories
39gProtein
84gCarbs
70gFat
5gFiber
940mgSodium
Daily calorie contribution58% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Poppin’ Jalapeño Pork Stuffed Peppers?
Poppin’ Jalapeño Pork Stuffed Peppers contains 1150 calories and 39 g of protein per serving, portioned as HelloFresh's Poppin’ Jalapeño Pork Stuffed Peppers: 1150 calories, 39g protein. Pork meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Poppin’ Jalapeño Pork Stuffed Peppers?
Poppin’ Jalapeño Pork Stuffed Peppers is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
❓ Frequently asked questions
How many calories are in Poppin’ Jalapeño Pork Stuffed Peppers?+
Poppin’ Jalapeño Pork Stuffed Peppers has 1150 calories per serving, with 39g protein, 84g carbs, 70g fat.
Is Poppin’ Jalapeño Pork Stuffed Peppers high in protein?+
Yes. It delivers 39g of protein per serving, which we count as high-protein.
How long does Poppin’ Jalapeño Pork Stuffed Peppers take to make?+
About 10 minutes, rated medium difficulty, and it serves 2.
Does Poppin’ Jalapeño Pork Stuffed Peppers list its allergens?+
HelloFresh does not itemize allergens for this meal — check the package label before cooking, especially for serious allergies.
How much does Poppin’ Jalapeño Pork Stuffed Peppers cost?+
It runs about $9–$12/serving through HelloFresh.
What diets does Poppin’ Jalapeño Pork Stuffed Peppers work for?+
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