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