Poblanos Stuffed with Chipotle Turkey Chili

Name: Poblanos Stuffed with Chipotle Turkey Chili
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 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 shredded Mexican cheese blend; 1/2 cup reduced-fat sour cream

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

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 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 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 13x9-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.

Nutrition Facts

2 each: 539 calories, 28g fat (11g saturated fat), 147mg cholesterol, 1180mg sodium, 33g carbohydrate (15g sugars, 7g fiber), 38g protein.

Originally published as Poblano Peppers Stuffed with Chipotle Turkey Chili in Country Woman August/September 2009

Reviews

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Average Rating:

Fourcornerscook

Apr 23, 2016

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.
shaddamiller

Feb 22, 2013

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!
barbtotherow

Jun 2, 2012

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?
uneeda

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.
stravnikoff

Sep 30, 2011

Very good! Great way to spice tasteless ground turkey up.
mrscrazyed1

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.
medewaard

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!
kat7464

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.
decar48

Aug 18, 2011

Made as stated without the salt. It was yummy. Don't miss the salt at all. My peppers were homegrown and small so ,I like another reviewer, sliced them in half and layered them on the bottom of the pan. Guess it could be called "poblano casserole" prepared that way.
joedebfry

Aug 18, 2011

My poblanos were overcooked and didn't hold their shape at all. I laid them in the bottom of the pan and put all the toppings on. They were delicious even though they didn't look as nice.