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Poblano peppers are a staple in Mexican cuisine, known for their unique flavor profile that strikes a balance between mild and spicy. When raw, they have a crisp texture and an earthy, slightly sweet taste. Once roasted, their skin becomes slightly charred and tender, enhancing their natural flavors and adding a smoky depth that complements a variety of fillings.

Stuffed Poblano Peppers with Turkey

Discover the vibrant flavors of Spicy Turkey-Stuffed Poblano Peppers, a delightful dish that's perfect for any occasion. This recipe combines lean ground turkey with nutritious ingredients like quinoa, black beans, and corn, all wrapped in perfectly roasted poblano peppers. Each bite bursts with flavor from aromatic spices and melted cheese, making it a wholesome and satisfying meal. Ideal for weeknight dinners or gatherings, this dish is as nutritious as it is delicious. Enjoy an easy yet impressive culinary experience!
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Ingredients
  

4 large poblano peppers

1 lb ground turkey

1 cup cooked quinoa or rice (choose quinoa for a gluten-free option)

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 small onion, finely chopped

2 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

1 tsp chili powder

Salt and black pepper to taste

1 cup shredded Monterey Jack cheese (or cheese of your choice)

1 cup diced tomatoes (canned or fresh)

1 tbsp olive oil

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Prepare the Poblano Peppers: Carefully slice off the tops of the poblano peppers and gently remove the seeds and membranes. Set the prepared peppers aside.

      Cook the Turkey Mixture: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it turns translucent. Then, add the minced garlic and cook for an additional minute, stirring frequently.

        Add Ground Turkey: Introduce the ground turkey to the skillet, using a spatula to break it apart as it cooks. Continue cooking until the turkey is browned and fully cooked through, approximately 5-7 minutes.

          Season the Mixture: Once the turkey is cooked, stir in the cumin, smoked paprika, chili powder, salt, and black pepper. Mix everything together to ensure the turkey is well-seasoned.

            Incorporate Additional Ingredients: Add the cooked quinoa or rice, black beans, corn, and diced tomatoes to the skillet. Stir until combined, then let the mixture simmer for about 5 minutes. This will help the flavors meld together beautifully.

              Stuff the Peppers: Take a generous spoonful of the turkey mixture and fill each poblano pepper until they are well-packed. Arrange the stuffed peppers upright in a baking dish.

                Top with Cheese: Evenly sprinkle the shredded Monterey Jack cheese over the top of each pepper, allowing it to create a delicious, melty topping.

                  Bake: Pour a bit of water or broth into the bottom of the baking dish to create steam (this helps keep the peppers moist). Cover the dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                    Garnish and Serve: After baking, carefully take the peppers out of the oven. Garnish them with freshly chopped cilantro and serve alongside lime wedges for a zesty finish.

                      Prep Time, Total Time, Servings:

                        30 minutes | 1 hour | 4 servings

                          Presentation Tips:

                            Serve the stuffed peppers on a colorful plate, allowing them to stand proudly upright. For added flair, drizzle a little extra olive oil and lime juice around the plate, and sprinkle with more cilantro for a burst of color.