One of my favorite evenings to eat at home is Sunday. It's a great night to reflect on the weekend, prepare for the week ahead (no Sunday scaries!) and make a healthy meal.
Skinnytaste is one of my favorite go-to sites for healthy recipes that taste good. After eyeing this recipe for weeks, I finally prepared these turkey stuffed poblanos last night and it was absolutely delicious. If you love enchiladas, but are looking for a healthier version, this is your recipe. You can make it as spicy as you want and depending on how much time you have, you can either buy the enchilada sauce or make it yourself.
If you are looking for a side dish to serve with the stuffed peppers, I prepared this cilantro recipe, which was excellent.
This dish is also great for leftovers! Enjoy! :)
Prep: 45 minutes | Total: 1 - 1.5 hours
For the poblano peppers:
- 4 large fresh poblano chiles
- 1 1/4 cups homemade enchilada sauce
- 1/2 cup Colby-Jack shredded cheese blend
For the turkey:
- 12 oz 93% lean ground turkey
- 1/4 cup onion, finely chopped
- 2-5 cloves minced garlic (depending on taste)
- 1 medium tomato, chopped
- 1/2 cup bell pepper, finely chopped
- 2 tbsp cilantro
- 2 oz canned tomato sauce
- kosher salt
- fresh ground pepper
- 3/4 tsp ground cumin
- 1/8 tsp oregano
- 1 bay leaf
- 1 tsp Mexican hot chili powder or more to taste (optional)
To roast the peppers:
- Using tongs, roast the poblano chiles over an open flame such as the grill, broiler or stovetop, turning often until the skin is completely blistered. Put in a dish, covered, or in a plastic bag and let steam for 10 minutes.
- Lay the poblano peppers on a work surface so they sit flat naturally without rolling. Cut a slit down the center of each pepper, to open of just enough to stuff the ground turkey.
- Set the roasted poblanos aside.
- Preheat the oven to 350°F.
- Pour 1-1/4 cups of the sauce into the bottom of a 9 x 12-inch casserole dish.
- Meanwhile, brown the ground turkey on medium heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces.
- Add the chopped onions, garlic, pepper, tomato and cilantro and continue cooking on a low heat.
- Add cumin, Mexican hot chili powder, oregano, bay leaves, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well, reduce heat to low and simmer covered about 15 minutes.
- Carefully stuff about 1/2 cup of the turkey mixture into each poblano pepper.
- Place the peppers seam side up over the sauce in the baking dish and top each with 2 tbsp of cheese.
- Cover the dish tightly with foil and bake in the oven until hot and bubbly, about 30 minutes.
***Recipe by SkinnyTaste
Type your email address in the box and click the "create subscription" button. My list is completely spam free, and you can opt out at any time.