Turkey Stuffed Poblano Peppers
I have a soft spot for poblanos — they’re my favorite type of pepper. There’s a subtle yumminess to them that I just adore. So when I spotted fresh poblanos at a new grocery store recently, I couldn’t resist! I brought them home and made these Turkey Stuffed Poblano Peppers — and they were a hit with Scott, Emma, and me. They’re hearty, flavorful, and topped with a dreamy avocado crema that takes them over the top.
Ingredients
For the Stuffed Poblanos
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1 tablespoon avocado oil
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1/2 cup diced red onion
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2 garlic cloves, minced
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1 lb. ground turkey breast
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1 tablespoon cumin
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2 teaspoon smoked paprika
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2 teaspoon chili powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup low sodium black beans, drained and rinsed
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14 oz. fire roasted diced tomatoes
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1/4 cup fresh cilantro, chopped
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1 tablespoon of lime juice
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6 poblanos, halved and seeds removed
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12 tablespoons shredded Mexican cheese
For the Avocado Crema
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1/2 cup plain Greek yogurt
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1 avocado
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1 garlic clove
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1 1/2 tablespoons fresh lime juice
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1/4 teaspoon ground cumin
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1/4 teaspoon red pepper flakes
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1/4 teaspoon salt
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garnish: fresh cilantro
Instructions
Make the Stuffed Peppers
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Preheat the oven to 400°F.
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Place sliced poblanos on a baking sheet, cut side up. Roast for 12-15 minutes.
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Bring a medium skillet to medium high heat. Add avocado oil and onions. Saute the onions until they are translucent, about 3-4 minutes.
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Add in the garlic and saute for 30 seconds, or until fragrant. Next add ground turkey and cook until there is no more pink, approximately 5-6 minutes. Add in cumin, smoked paprika, chili powder, salt and black pepper. Stir to mix all the spices together.
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Add black beans, fire roasted tomatoes, cilantro and lime juice to the ground turkey mixture. Mix everything together until well combined.
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Stuff each poblano pepper with the turkey mixture, make sure the stuffed side is facing up.
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Bake poblanos for another 10-12 minutes.
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Remove from the oven and sprinkle each pepper with 1 tablespoon of Mexican cheese. Place poblanos back in the oven and bake for 2 minutes or until the cheese is melted.
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Remove from the oven and let cool.
Make the Avocado Crema
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In the meantime, to a small food processor add Greek yogurt, avocado, garlic, lime juice, cumin, red pepper flakes and salt. Blend until mixture is combined and smooth.
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Drizzle each poblano with avocado crema.
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Garnish with fresh cilantro
