Turkey Stuffed Poblano Peppers
Ingredients
The stuffed poblanos
-
1
tablespoon
avocado oil
-
½
cup
diced red onion
-
2
cloves
garlic
-
1
lb
ground turkey breast
-
1
tablespoon
cumin
-
2
teaspoons
smoked paprika
-
2
teaspoons
chili powder
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
-
½
cup
low sodium black beans
-
14
oz
fire roasted diced tomatoes
-
¼
cup
fresh cilantro
-
1
tablespoon
lime juice
-
6
pieces
poblano peppers
-
12
tablespoons
shredded Mexican cheese
The avocado crema
-
½
cup
plain Greek yogurt
-
1
piece
avocado
-
1
clove
garlic
-
1½
tablespoons
fresh lime juice
-
¼
teaspoon
ground cumin
-
¼
teaspoon
red pepper flakes
-
¼
teaspoon
salt
-
to taste
fresh cilantro (for garnish)
Instructions
- Preheat the oven to 400°F.
- Roast the sliced poblano peppers on a baking sheet for 12-15 minutes.
- Sauté the diced onion in avocado oil until translucent, about 3-4 minutes.
- Add minced garlic and sauté for 30 seconds.
- Cook ground turkey in the skillet until no longer pink, about 5-6 minutes.
- Stir in cumin, smoked paprika, chili powder, salt, and black pepper.
- Add black beans, fire roasted tomatoes, cilantro, and lime juice to the turkey mixture and combine well.
- Stuff each poblano pepper with the turkey mixture and bake for 10-12 minutes.
- Sprinkle each pepper with shredded cheese and bake for an additional 2 minutes until melted.
- Let the stuffed peppers cool.
- Blend Greek yogurt, avocado, garlic, lime juice, cumin, red pepper flakes, and salt until smooth to make the crema.
- Drizzle avocado crema over the stuffed peppers and garnish with cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
282
Total fat
12g
Total carbohydrates
20g
Total protein
27g
Sodium
594mg
Cholesterol
57mg
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