Poblanos Peppers Stuffed with Chipotle Turkey Chili

Poblanos Peppers Stuffed with Chipotle Turkey Chili

from Country Woman
Poblanos Peppers Stuffed with Chipotle Turkey Chili

Filling broiled peppers with healthy chili is great idea for a dish the whole family will love.

IngredientsNumber of servings: Serves 4

  • 8 poblano peppers
  • 1 pkg. (20 oz.) lean ground turkey
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 tsp. olive oil
  • 1 can (14-1/2 oz.) fire-roasted diced tomatoes, undrained
  • 1 can (8-3/4 oz.) whole kernel corn, drained
  • 1 Tbsp. minced chipotle pepper in adobo sauce
  • 2 tsp. adobo sauce
  • 1/2 tsp. salt
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/4 tsp. pepper
  • 3 Tbsp. minced fresh cilantro, divided
  • 1 cup (4 oz.) shredded Mexican cheese blend
  • 1/2 cup reduced-fat sour cream

    How to make it  

  • 1

    Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.

  • 2

    Meanwhile, in a large nonstick skillet over medium heat, cook the turkey, onion and garlic in oil until meat is no longer pink; drain. Add the tomatoes, corn, chipotle pepper, adobo sauce, salt, cumin, chili powder and pepper; heat through. Remove from the heat; stir in 2 Tbsp. cilantro. Set aside.

  • 3

    Peel off and discard charred skins from poblanos. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1/2 cup turkey mixture.

  • 4

    Place peppers in a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 375° for 10-15 minutes or until cheese is melted. Sprinkle with remaining cilantro. Serve with sour cream.

Become more interesting every week!

Get our Read Up newsletter

Sending Message
how we use your e-mail

Your Comments

blog comments powered by Disqus