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Poblanos Stuffed with Chipotle Turkey Chili Recipe
Poblanos Stuffed with Chipotle Turkey Chili Recipe photo by Taste of Home

Poblanos Stuffed with Chipotle Turkey Chili Recipe

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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
TOTAL TIME: Prep: 35 min. Bake: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 35 min. Bake: 10 min.
MAKES: 4 servings

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

Nutritional 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.

Directions

  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 tablespoons 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. Yield: 4 servings.
Originally published as Poblanos Stuffed with Chipotle Turkey Chili in Country Woman August/September 2009, p31

Nutritional 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.

Reviews for Poblanos Stuffed with Chipotle Turkey Chili

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (4)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 19, 2011

not wanting to waste most of the can of chipolte chilis, I used the whole thing- a little spicy hot! still very good though.

MY REVIEW
Reviewed Sep. 30, 2011

Very good! Great way to spice tasteless ground turkey up.

MY REVIEW
Reviewed Sep. 18, 2011

Admittedly I altered this quite a bit, and will do more alterations in the future. Roasting the peppers didn't impart enough flavor for the work involved, and there were impossible to stuff. I ended up layering pieces of pepper with the chili mixture. Next time I'll use canned whole chili peppers. And I didn't have some of the ingredients and didn't want to specially purchase items that I might not use again, so used things that I had on hand: 93% ground beef instead of turkey, regular diced tomatoes and frozen corn. I thought the flavorings were absolutely perfect -- just enough spice with the chipotle pepper to notice it but not rip your head off. We really enjoyed this dish.

MY REVIEW
Reviewed Sep. 6, 2011

This was so delicious! I added a little more adobo sauce and chipotle pepper. Charred the peppers on the grill. Will definitely make again!

MY REVIEW
Reviewed Aug. 27, 2011

Sorry...wasn't too impressed. Trying to stuff limp peppers was impossible and the filling wasn't that great anyway. I did mix in half pepper jack to the cooled filling, which gave it some cohesiveness, then sprinkled the rest on top. The filling would be better suited to burritoes or a Mexican lasagna.

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