Poblanos Stuffed with Chipotle Turkey Chili |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. 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 (4 ounces) shredded mexican cheese blend |
1/2 cup reduced-fat sour cream |
Directions:
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.
2. 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.
3. 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.
4. Place peppers in a greased 13-in. x 9-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. Yield: 4 servings.
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