Ground Turkey Breast Stuffed Poblano Peppers

Ground Turkey Breast Stuffed Poblano Peppers
Serves 3 to 4
Can be Doubled| Can be Halved| Makes Great Leftovers

I’m not exactly sure why had a craving for stuffed poblano peppers, but for a few weeks, I had been pining for a “Tablespoon” version of this classic Mexican dish. You’ll find it on Mexican restaurant menus as chiles rellenos- the peppers here are stuffed with cheese or fatty beef and sometimes deep fried before being topped with copious amounts of cheese. I love the very slight hint of spice from the peppers and also can’t get enough of Mexican spices like cumin and cilantro- no surprise since these are also staples in Indian food- but I’m not a fan of the calories and fat in the traditional version. Last week, I played around and came up with this recipe. Mahir, ever the skeptic, declared these as my best creation ever- I have to admit that’s pretty high praise from someone so particular! The end result looks impressive, but it’s really easy to put together. You’ll wow anyone who you serve this to even if it’s just for yourself!     ~Shivani


1 pound ground turkey breast (I love the hormone-free kind from Plainville Farms)
6 to 8 poblano peppers, halved, cored and seeded
3 garlic cloves, finely minced
1 medium onion, finely chopped
1 medium tomato, finely chopped
2 tablespoons of salt-free fajita seasoning (try the Spice Hunter brand) OR 1 teaspoon each of cumin power, coriander powder and garam masala
1/2 teaspoon red chili powder (optional)
1 large handful of cilantro, finely chopped
3 to 4 tablespoons of pepper jack cheese


Pre-heat your oven to 425 degrees.

While oven is heating, warm a large non-stick skillet over low to medium heat and coat with cooking spray.

Add garlic and onions, and cook until soft stirring frequently, about 5 to 7 minutes.

Add turkey and spices, and cook until meat is done stirring frequently, about 5 to 7 minutes.

Add tomatoes, and cook one more minute.

Mix in cilantro.

Fill the peppers with the turkey mixture. Place them on a foil lined cookie sheet and bake about 30 minutes or until peppers are soft.

Uncover, top evenly with cheese, and bake until cheese is melted- this will probably take 2 to 4 minutes.

Let sit at room temperature for 5 to 10 minuted before serving- this helps the peppers firm up.

Serving Suggestions

A side of brown rice tossed with cilantro and lime juice is good starch option. Get your vegetables in with a romaine lettuce salad that uses cucumbers, radish and jicama and a dressing of a olive oil, lemon juice and a little cumin.

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