Poblanos Stuffed with Chipotle Turkey Chili
TOTAL TIME: Prep: 35 min. Bake: 10 min.
YIELD: 4 servings.
As an emergency room doctor, I stay pretty busy. But when I'm home, I enjoy cooking dishes that are healthy yet full of flavor. Using two varieties of peppers in this dish really punches up the taste. —Sonali Ruder, New York, New York
Ingredients
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8 poblano peppers
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1 package (20 ounces) lean ground turkey
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1 medium onion, chopped
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3 garlic cloves, minced
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2 teaspoons olive oil
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1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
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1 can (8-3/4 ounces) whole kernel corn, drained
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1 tablespoon minced chipotle pepper in adobo sauce
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2 teaspoons adobo sauce
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1/2 teaspoon salt
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1/2 teaspoon ground cumin
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1/2 teaspoon chili powder
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1/4 teaspoon pepper
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3 tablespoons minced fresh cilantro, divided
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1 cup shredded Mexican cheese blend
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1/2 cup reduced-fat sour cream
Directions
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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.
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2.
Meanwhile, in a large nonstick skillet over medium heat, cook the turkey, onion and garlic in oil until meat is no longer pink, breaking it into crumbles; 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.
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3.
Preheat oven to 375°. 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.
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4.
Place peppers in a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, until cheese is melted, 10-15 minutes. Sprinkle with remaining cilantro. Serve with sour cream.
Nutrition Facts
2 stuffed peppers: 539 calories, 28g fat (11g saturated fat), 147mg cholesterol, 1180mg sodium, 33g carbohydrate (15g sugars, 7g fiber), 38g protein.
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