Stuffed Poblano Peppers
Ingredients
The peppers
The filling
-
1
Tbsp
olive oil
-
1
cup
chopped yellow onion
-
3
cloves
garlic
-
1
cup
corn
-
1
lb.
lean ground turkey
-
10
oz
diced tomatoes with mild green chilies
-
½
cup
tomato sauce
-
1
cup
cooked white rice
-
15
oz
black beans
-
1
Tbsp
chili powder
-
1
tsp
ground cumin
-
¼
cup
chopped cilantro
-
1½
cups
shredded Mexican cheese blend
-
to taste
salt and black pepper
Instructions
- Preheat the oven to 350°F.
- Par-bake the pepper halves on a baking sheet for 10-15 minutes until tender crisp.
- In a skillet, heat olive oil and sauté onion for 3 minutes, then add garlic and sauté for 30 seconds.
- Add ground turkey to the skillet, season with salt and pepper, and cook until nearly done.
- Stir in corn and finish cooking the turkey.
- Remove from heat and mix in diced tomatoes, tomato sauce, rice, black beans, chili powder, cumin, and additional salt and pepper to taste.
- Add ½ cup of cheese blend and cilantro to the filling mixture.
- Stuff the pepper halves with the filling and top with the remaining cheese.
- Return to the oven and bake for an additional 8-10 minutes until the cheese is melted and the peppers are softened.
Nutrition Facts (estimated)
Servings
6
Calories
384
Total fat
13g
Total carbohydrates
37g
Total protein
33g
Sodium
620mg
Cholesterol
69mg
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