- 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
- 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 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.
Reviews for Poblanos Stuffed with Chipotle Turkey Chili
"Great basic recipe. I replaced the corn with chopped dried dates. It gave some sweetness which complimented the heat. Also, I roasted the chilis over a gas flame on our stove top. This method imparted the chilis with a subtle smokey flavor. For the cheese, I combined menchengo with a little mozzarella and some bourbon wenslydale cheeses. The cheese flavors stood out nicely. I plan to make this tonight for some companyI will serve it with homemade guacamole and tortilla chips."
"Super tasty & really easy to make. I had a hard time getting the skin off the poblanos but other than that, really great. My boyfriend is so picky and he couldn't stop eating this!"
"These were fantastic. Didn't care that the peppers tore and didn't hold their shape; once they're filled and bubbling with cheese who can see and who would care?"
"not wanting to waste most of the can of chipolte chilis, I used the whole thing- a little spicy hot! still very good though."
"Very good! Great way to spice tasteless ground turkey up."