Chili-Stuffed Poblano Peppers
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this stuffed poblano peppers recipe, which is one of our favorites. —Lorrie Grabczynski, Commerce Township, Michigan
Ingredients
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1 pound lean ground turkey (93% lean)
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1 can (15 ounces) chili without beans
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1/4 teaspoon salt
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1-1/2 cups shredded Mexican cheese blend, divided
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1 medium tomato, finely chopped
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4 green onions, chopped
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4 large poblano peppers
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1 tablespoon olive oil
Directions
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1.
Preheat broiler. In a large skillet over medium heat, cook turkey, crumbling meat, until no longer pink, 5-7 minutes; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions.
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2.
Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil. Broil 4 in. from heat until skins blister, about 5 minutes.
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3.
With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer.
Nutrition Facts
2 stuffed pepper halves: 496 calories, 30g fat (11g saturated fat), 134mg cholesterol, 913mg sodium, 17g carbohydrate (5g sugars, 4g fiber), 40g protein.
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