Poblanos Peppers Stuffed with Chipotle Turkey Chili

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

[ingredients-list title=”Ingredients” serving_size=”Serves 4″]

[ingredients-left]

• 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

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[ingredients-right]

• 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

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[step-list-wrapper title=”How to make it ” time=””]

[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]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.[/step-item]

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Originally Published in Reader's Digest