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
- 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.
