Poblanos Stuffed With Chipolte Turkey Chili |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Healthy without sacrificing great taste. These yummy peppers are family-friendly. Ingredients:
8 poblano peppers |
1 pkg. (20 oz.) ground turkey |
1 med. onion,chopped |
3 garlic cloves,minced |
2 tsp olive oil |
1 can (14-1/2oz. fire-roasted diced tomatoes,undrained |
1 can (8-3/4 oz) whole kernal corn |
1 tbs minced chipolte pepper in adobo sauce |
2 tsp adobo sauce |
1/2 tsp. salt |
1/2 tsp ground cumin |
1/2 tsp chili powder |
1/4 tsp pepper |
3 tbs minced fresh cilantro,divided |
1 c (4oz) shredded mexican blend cheese |
1/2 c sour cream |
Directions:
1. Broil peppers 4 from the heat till skins blister,about 5 mins. With tongs, rotate peppers a quarter turn. Broil and rotate till all sides are blistered and blackened.. Immediately place peppers in a large bowl;cover and let stand for 20 mins.
2. Meanwhile in large,non-stick skillet over med. heat,cook thr turkey,onion and garlic in oil until meat is no longer pink;drain. Add tomatoes,corn,chipolte pepper,adobo sauce,salt,cmin,chili powder and pepper;heat through. Remove from the heat;stir in 2 Tbs.cilantro;set aside.
3. Peel off and discard charred skins from poblanos. Cut a lengthwise slit down each pepper,leaving stem intact;remove membranes and seeds. Fill each pepper with 1/2 c turkey mixture.
4. Place peppers in greased 13x9 baking dish. Sprinkle with cheese. Bake uncovered at 375 degrees for 15 to 20 mins or till cheese is melted. Sprinkle with remaining cilantro. Serve with sour cream.
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