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If you're on the hunt for a healthy and satisfying meal that doesn't skimp on flavor, look no further than Spicy Turkey-Stuffed Poblano Peppers. This dish combines the heartiness of ground turkey with the vibrant taste of fresh vegetables, all wrapped up in the delightful smokiness of poblano peppers. The result is a colorful, nutritious meal that can be enjoyed by everyone, whether you're following a gluten-free diet or simply looking to spice up your dinner routine.

Stuffed Poblano Peppers with Turkey

Discover a delicious and nutritious meal with Spicy Turkey-Stuffed Poblano Peppers! This vibrant dish pairs lean ground turkey with fresh veggies and beloved spices, all nestled in smoky poblano peppers. Perfectly adapted for varying dietary needs, these stuffed peppers are not only satisfying but also versatile. Enjoy a wholesome dinner that packs flavor and nutrients, making it a hit for any occasion! Dive into the recipe for an exciting culinary experience.
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Ingredients
  

4 large poblano peppers

1 lb ground turkey

1 cup cooked quinoa or rice (for a gluten-free option, go with quinoa)

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 cumin

1 tsp smoked paprika

1 tsp chili powder

Salt and 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 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 cut the tops off the poblano peppers and remove the seeds. Set 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 translucent. Add the minced garlic and cook for another minute.

        Add Ground Turkey: Stir in the ground turkey, breaking it apart with a spatula. Cook until it’s browned and fully cooked through, about 5-7 minutes.

          Season the Mixture: Once the turkey is cooked, stir in the cumin, smoked paprika, chili powder, salt, and pepper. Mix well.

            Mix in Other Ingredients: Add the cooked quinoa or rice, black beans, corn, and diced tomatoes into the skillet. Mix until evenly combined. Let the mixture simmer for about 5 minutes to allow the flavors to meld.

              Stuff the Peppers: Spoon the turkey mixture into each poblano pepper, filling them generously. Place the stuffed peppers in a baking dish.

                Add Cheese: Sprinkle the shredded Monterey Jack cheese on top of each stuffed pepper.

                  Bake: Pour a little water or broth into the bottom of the baking dish (this will create steam and keep the peppers from drying out). Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

                    Garnish and Serve: Once done, remove the peppers from the oven, garnish with fresh cilantro, and serve with lime wedges on the side.

                      Prep Time, Total Time, Servings:

                        30 minutes | 1 hour | 4 servings