# Hello Fresh Recipes
# Southwest Chicken & Green Pepper Bowls
## [](https://wiki.joshua-estes.dev/uploads/images/gallery/2025-09/6862aed70203e9f8dbb4c639-b119ce3f.webp)
Tender grilled chicken seasoned with smoky chili and cumin, layered over fluffy cilantro-lime rice with crisp green peppers, black beans, sweet corn, and a fresh lime squeeze.
### Ingredients
- 1/2 cup of Corn
- 4 oz of Fresh Red Salsa
- 1 tsp of Garlic Powder
- 1.5 tbsp of Sour Cream
- 1/4 cup of Monterey Jack Cheese
- 3/4 cup White Rice
- 1 Onion
- 1 tbsp Southwest Spice Blend
- 1 tsp Cumin
- 1 Long Green Prepper
- 10 oz of Chopped Chicken Breast
### Instructions
1. In a small pot, combine rice, 1 1⁄4 cups water(2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. • Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. • Drain corn; pat dry with paper towels. Halve, core, and thinly slice green pepper into strips. Halve, peel, and thinly slice onion.
3. Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: Cover pan if corn begins to pop! • Turn off heat; transfer corn to a small bowl. Stir in salsa; set aside until ready to serve.
4. Open package of chicken and drain off any excess liquid. • Heat a large drizzle of oil in pan used for corn over medium-high heat. Add green pepper, onion, chicken, Southwest Spice Blend, garlic powder, 1⁄2 tsp cumin (1 tsp for 4 servings), salt, and pepper. (Save remaining cumin for another use.) Cook, stirring occasionally, until veggies are just beginning to soften, 2-3 minutes. TIP: Lower heat if chicken and veggies begin to brown too quickly. • Add 1⁄4 cup water and 1 TBSP butter(1⁄2 cup water and 2 TBSP butter for 4). Cook, stirring frequently, until chicken is cooked through and sauce has slightly thickened, 2-3 minutes more. Taste and season with salt and pepper if desired.
5. Place sour cream in a second small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
6. Fluff rice with a fork. Taste and season with salt and pepper if desired. • Divide rice between shallow bowls and top with chicken and veggies. Top with Monterey Jack and corn salsa. Drizzle crema over everything and serve.
1. ***Poultry is fully cooked when internal temperature reaches 165°.***
# Street Cart-Style Chicken Bowls
[](https://wiki.joshua-estes.dev/uploads/images/gallery/2025-09/661d6a18b4db7806c6d9df13-904b00b2.webp)
Savor the vibrant flavors of the Middle East with juicy, shawarma-spiced chicken thighs over buttery turmeric rice. Paired with crisp tomatoes, toasted pita, and two bold sauces—zesty hot sauce and cooling lemon-garlic cream.
### Ingredients
- 1 tsp of Tirmeric
- 1 unit of Chicken Stock Concentrate
- 1 Lemon
- 1.5 TBSP of Sour Cream
- 1 tsp of Garlic Powder
- 1 TBSP of Shawarma Spice Blend
- 3/4 cup of Jasmine Rice
- 2 units of scallions
- 1 Tomato
- 2 TBSP of Mayonnaise
- 20 oz of Diced Skinless Dark Meat Chicken
- 2 Pitas
### Instructions
1. In a small pot, melt 1 TBSP butter over medium heat. Stir in 1⁄4 tsp turmeric (1⁄2 tsp for 4 servings); cook, stirring frequently, until fragrant, 30-60 seconds. • Stir in rice, 1 1⁄4 cups water (2 1⁄4 cups for 4), stock concentrate, a big pinch of salt, and pepper. 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 serve.
2. Meanwhile, bring 2 TBSP butter (4 TBSP for 4 servings) to room temperature. Wash and dry produce. • Quarter lemon. Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces.
3. In a small bowl, combine sour cream, mayonnaise, garlic powder, and a squeeze of lemon. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
4. Open package of dark meat chicken and drain off any excess liquid; season with Shawarma Spice Blend, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.
5. Toast pitas until softened and warmed through. • Spread with softened butter, then cut each pita into quarters.
6. Once rice is done, fluff with a fork; stir in half the scallion greens. Season with salt and pepper to taste. • Divide rice between bowls. Top with chicken and tomato in separate sections; season tomato with a pinch of salt. Drizzle everything with as much white sauce and CholulaR hot sauce as you like; garnish with remaining scallion greens. Serve with pita and remaining lemon wedges on the side. TIP: We like to scoop up some of the rice, chicken, tomato, and sauces with a pita wedge and eat it all in one bite!
1. ***Poultry is fully cooked when internal temperature reaches 165°.***
# Beef & Cheese Tostadas
[](https://wiki.joshua-estes.dev/uploads/images/gallery/2025-09/63cff3f4001e6f62300aaadc-f0c6275b.webp)
Elevate Tex-Mex night with crispy baked tortillas loaded with warmly spiced ground beef, sautéed green bell peppers and onions, melted Mexican cheese, fresh tomato salsa bursting with cilantro and lime, and a kick of spicy hot sauce crema.
## Ingredients
- 1 Tomato
- 1 Yellow Onion
- 1 Green Bell Pepper
- 1 tsp Hot Sauce
- 1 TBSP of Southwest Spice Blend
- 1 unit of Beef Stock Concentrate
- 1/2 cup of Mexican Cheese Blend
- 1/4 oz of Cilantro
- 1 Lime
- 3 TBSP of Sour Cream
- 10 oz of Ground Beef
- 1 tsp of Chili Powder
- 6 Flour Tortillas
## Instructions
1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Dice tomato. Roughly chop cilantro. Halve and peel onion; thinly slice one half. Finely chop remaining onion until you have 2 TBSP. Quarter lime. Halve, core, and thinly slice bell pepper into strips.
2. In a medium bowl, combine tomato, cilantro, chopped onion, juice from half the lime, and a pinch of salt and pepper. • In a small bowl, combine sour cream with as much hot sauce as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add beef\*, Southwest Spice Blend, chili powder, and a few big pinches of salt. Cook, breaking up meat into pieces, until browned, 4-5 minutes (it’ll finish cooking in the next step).
4. Once beef is browned, add bell pepper, sliced onion, and a pinch of salt to pan. Cook, stirring, until veggies are tender and beef is cooked through, 5-7 minutes. • Add stock concentrate and ¼ cup water (½ cup water for 4 servings). Simmer until thickened, 1-2 minutes. Season with salt; remove pan from heat and set aside.
5. Drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer (divide between 2 sheets for 4). Gently prick each tortilla in a few places with a fork. • Bake on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. (For 4, bake on top and middle racks; flip tortillas and swap rack positions halfway through baking.) TIP: Watch carefully—tortillas brown fast!
6. Divide tortillas between plates; evenly sprinkle with Mexican cheese blend. Top with beef mixture, salsa, and crema. Serve with remaining lime wedges on the side.
1. ***Ground Beef is fully cooked when internal temperature reaches 160º.***
# Chicken Sausage Supreme Pizzas
[](https://wiki.joshua-estes.dev/uploads/images/gallery/2025-09/686380dd6c81f96af0603980-fb57b038.webp)
Dive into pizza night with golden, crispy crusts topped with zesty marinara, crumbled chicken sausage, colorful bell peppers, red onions, and a melty blend of mozzarella and parmesan. Finished with a sprinkle of Italian herbs for bold, savory flavor.
## Ingredients
- 5 oz of Marinara Sauce
- 4 oz of Button Mushrooms
- 4 TBSP of Pesto
- 5 tsp of Balsamic Glaze
- 1/2 cup of Flour
- 1 Onion
- 1 Green Bell Pepper
- 1 cup of Mozzarella Cheese
- 2 units of Pizza Dough
- 9 oz of Italian Chicken Sausage Mix
## Instructions
1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 475 degrees. Wash and dry produce. • Sprinkle 3 TBSP flour over a clean work surface. Remove dough from packaging and place on prepared surface. Shape each piece of dough into a ball. (TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking.) Evenly sprinkle 2 TBSP flour over dough balls. Cover with a clean kitchen towel and let rest at room temperature for 20 minutes.
2. While dough rests, halve, peel, and thinly slice onion. Core, deseed, and dice bell pepper into 1-inch pieces. Trim and slice mushrooms into 1⁄2-inch-thick pieces (skip if your mushrooms are pre-sliced!). • Heat a large drizzle of oil in a large pan over medium- high heat. Add onion, bell pepper, and mushrooms; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, 2-3 minutes. • Add sausage; cook, breaking up meat into pieces, until sausage is browned and cooked through and veggies are softened, 4-6 minutes.
3. Once dough has rested 20 minutes, line a baking sheet (two baking sheets for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval shape and place on one side of prepared sheet (you’ll have two dough ovals per baking sheet). TIP: If needed, use a rolling pin to help roll out dough. • Cover dough with a clean kitchen towel and let rest 15 minutes (this will make stretching into a larger shape even easier!).
4. Using floured hands, press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5-6 inches wide. • Spread each piece of dough with as much marinara as you like; sprinkle with mozzarella. Top with as much sausage and veggie mixture as you like. Drizzle or brush edges of dough with olive oil.
5. Bake pizzas on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)
6. Drizzle pizzas with as much pesto and balsamic glaze as you like. Slice as desired. Serve.
1. ***Poultry is fully cooked when internal temperature reaches 165°.***
# Thai Coconut Curry Chicken
[](https://wiki.joshua-estes.dev/uploads/images/gallery/2025-09/6542894d31edd1ad8d68eaa1-edbd81f9.webp)
Indulge in fragrant, creamy coconut curry chicken, bursting with tender chicken thighs, vibrant bell peppers, and sweet carrots in a rich, spicy Thai curry sauce. Served over fluffy jasmine rice with a sprinkle of fresh cilantro and a zesty lime squeeze.
### Ingredients
- 1/2 Cup of Jasmine Rice
- 1 Lime
- Q Chili Pepper
- 1 TBSP of Curry Powder
- 1 oz of Sweet Thai Chili Sauce
- 1 Bell Pepper
- 1/4 oz of Cilantro
- 10 oz of Chopped Chicken Breast
- 1 unit of Coconut Milk
- 1 unit of Chicken Stock Concentrate
### Instructions
1. In a small pot, combine rice, ¾ cup water (1½ 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.
1. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce.
1. Core, deseed, and dice bell pepper into 1-inch pieces. Zest and quarter lime. Mince cilantro. Thinly slice chili.
3. Place chicken on a plate; pat dry with paper towels.
4. Heat a large drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add bell pepper and a big pinch of salt. Cook, stirring occasionally, 5 minutes.
5. Add chicken, another large drizzle of oil, and a big pinch of salt to pan with bell pepper. Cook, stirring occasionally, until chicken is lightly browned, 3-4 minutes (it’ll finish cooking in the next step).
6. Stir in half the curry powder (all for 4 servings); cook for 1 minute.
7. Thoroughly shake coconut milk in container before opening. • Stir 2⁄3 cup coconut milk (1 1⁄3 cups for 4 servings), chili sauce, stock concentrate, juice from half the lime, and 1 tsp sugar (2 tsp for 4) into pan with chicken mixture. (Save remaining coconut milk for another use.) Bring to a simmer, then reduce heat to medium low. Simmer until sauce is thickened, bell pepper is tender, and chicken is cooked through, 4-6 minutes.
8. Taste and season with salt and more lime juice if desired. Turn off heat.
9. Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and pepper. TIP: For an extra-rich experience, stir in 1 TBSP butter (2 TBSP for 4 servings).
10. Divide rice between shallow bowls and top with coconut curry chicken, remaining cilantro, and a pinch of chili if desired. Serve with any remaining lime wedges on the side.
# Sweet Thai Chili Salmon
[](https://wiki.joshua-estes.dev/uploads/images/gallery/2025-09/65a559864bb81dc143a6cdca-8d8ec97b.webp)
Delight in flaky, oven-baked salmon glazed with a vibrant sweet Thai chili sauce, blending tangy heat with a touch of honeyed sweetness. Paired with fragrant jasmine rice, crisp green beans, and a sprinkle of scallions for freshness.
### Ingredients
- 1 Zucchini
- 2 Scallions
- 1 oz of Sweet Thai Chili Sauce
- 6 oz of Carrots
- 1 clove of Garlic
- 10 oz of Skin-on Salmon
### Instructions
1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees.
2. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and cut scallions into 1-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Peel and mince or grate garlic.
3. In a small bowl, combine garlic and chili sauce (you’ll use it in Step 7).
4. In a large bowl, toss carrots and scallions with a drizzle of oil, salt, and pepper; transfer to one side of a lightly oiled baking sheet.
1. TIP: Line sheet with parchment paper first for easier cleanup.
5. Toss zucchini on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack for 10 minutes (you’ll add more to the sheet then).
6. Pat salmon dry with paper towels and season all over with salt and pepper.
7. Once veggies have roasted 10 minutes, remove sheet from oven and carefully push veggies to one side. Carefully place salmon, skin sides down, on empty side of sheet and brush with garlic chili sauce. Return sheet to top rack and roast until salmon is cooked through and veggies are browned and tender, 8-10 minutes more.
8. Divide veggies and salmon between plates
# Fully Loaded Beef Taquitos
[](https://wiki.joshua-estes.dev/uploads/images/gallery/2025-09/6422f817c48c491a110e73ff-f2a4fb0c.webp)
Crunch into golden, crispy rolled tortillas stuffed with savory, spiced ground beef, melted cheddar, and zesty green chiles. Topped with fresh tomato salsa, creamy guacamole, and a dollop of cool sour cream.
## Ingredients
- 1 Yellow Onion
- 1 TBSP of Southwest Spice Blend
- 6 Flour Tortillas
- 1 Lime
- 3 TBSP of Sour Cream
- 1 tsp of Hot Sauce
- 10 oz of Ground Beef
- 1 unit of Tex-Mex Paste
- 1/2 Cup of Mexican Cheese Blend
- 1 Tomato
- 4 TBSP Guacamole
## Instructions
1. Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and lightly oil (or coat with nonstick cooking spray).
2. Wash and dry produce. Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes.
4. Add pork; cook, breaking up meat into pieces, until pork is browned and cooked through and onion is softened, 4-6 minutes.
5. Stir in Southwest Spice Blend, Tex-Mex paste, and 1/3 cup water. Simmer until thickened, 2-3 minutes. Turn off heat.
6. Meanwhile, drizzle tortillas with 1 TBSP olive oil; brush or rub to completely coat on both sides. Place tortillas on a clean work surface. Once pork filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 TBSP Mexican cheese blend. Roll up tortillas, starting with filled sides, to create taquitos. Place, seam sides down, on prepared sheet. Bake on middle rack until golden brown and crispy, 8-12 minutes.
1. TIP: Make sure the taquitos are snug on the sheet—this will prevent them from unrolling.
7. While taquitos bake, finely dice tomato. Zest and quarter lime. • In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt.
8. In a separate small bowl, combine guacamole, sour cream, remaining lime zest, and a squeeze of lime juice. Season with salt and pepper. • Divide taquitos between plates. Top with creamy guacamole, pico de gallo, and hot sauce.