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Poblanos Stuffed with Chipotle Turkey Chili

Poblanos Stuffed with Chipotle Turkey Chili
As an emergency room doctor, I like to make dishes that are healthy without sacrificing great taste. These yummy stuffed peppers are family-friendly and nutritious, too. —Sonali Ruder, New York, New York
4 ServingsPrep: 35 min. Bake: 10 min.

Ingredients

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

Directions

  • 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.
  • Meanwhile, in a large nonstick skillet over medium heat, cook the
© Taste of Home 2013

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Poblanos Stuffed with Chipotle Turkey Chili (continued)

Directions (continued)

  • 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 tablespoons cilantro. Set aside.
  • 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.
  • 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. Yield: 4 servings.
Nutrition Facts: 2 stuffed peppers with 2 tablespoons sour cream equals 539 calories, 28 g fat (11 g saturated fat), 147 mg cholesterol, 1,180 mg sodium, 33 g carbohydrate, 7 g fiber, 38 g protein.
© Taste of Home 2013