Recipe Collection

Turkey Stuffed Poblano Peppers

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In this fresh summer salad recipe, sweet corn and honey balance nicely with tomatoes, avocado and lime juice. Bring it along to your next summer picnic or pair it with grilled shrimp or chicken for an easy weeknight meal.

Ingredients

  • 2 poblano peppers
  • 1/3 pound ground turkey
  • 1/3 small onion, diced
  • 1 cloves garlic minced, or 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • Pinch of salt
  • Half of one 15-ounce can black beans (or pinto), rinsed and drained
  • 1/2 cup corn kernels
  • 1/2 cup cheese, shredded

Instructions:

  1. Preheat the oven to 350°F
  2. Slice each poblano pepper in half lengthwise. Discard the seeds and trim away the white pith. Place each poblano half on a large rimmed baking sheet skin side down. Set aside.
  3. Add ground turkey to a pan set over medium heat. Break the turkey up into crumbles and cook for 5-6 minutes.
  4. Add the diced onion and garlic. Keep cooking for 3 to 4 more minutes. Make sure everything turns brown and the turkey is cooked through (not pink anymore).
  5. Add chili powder, oregano, cumin, black pepper, and salt over top and stir until the turkey is coated evenly.
  6. Stir in the beans, and corn. Let everything cook for another 1-2 minutes.
  7. Spoon filling into each poblano pepper half on the baking sheet.
  8. Bake for 35-40 minutes, then remove the baking sheet from the oven.
  9. Sprinkle cheese over top of each poblano, then return to the oven to bake for an additional 10 minutes, or until the cheese is melted then serve.

Source: FoodShareSC Culinary Medicine Teaching Kitchen

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