Stuffed Poblano’s

Believe it or not, I had a few of these ingredients left over from my Halloween chili, and I always have ground turkey in the freezer, however you can use ground beef for this recipe as well.  So I whipped up these stuffed poblanos and wow were they good! You can serve them with rice and beans, I opted for a brown rice and quinoa mix. You can use any kind of cheese really, I just had the queso fresco, and needed to use it up.  Same with the Mexican Crema, but you can use sour cream.

You will need:

Avocado or oil ( or vegetable oil)

5-6 poblanos peppers

1 lb ground turkey

1/3 sweet onion chopped

2 garlic cloves minced

2 tbsp tomato paste

1/2 cup chicken broth

1 tsp sea salt

1 tbsp chili powder

1 tbsp ground cumin

2 cups enchilada sauce

Crumbled queso fresco

Mexican Crema

Sliced green onions

Minced cilantro

First heat oven to 450, if you have a roast option use that.  Wash and dry the peppers and place on baking sheet.  Roast for 10-15 minutes until you see the skin blister.  Remove carefully, and place into a bowl and cover.  Once cool, peel the skin from the pepper.  Then slice the pepper down the middle, but do not go through the whole pepper, you want to create a pocket. Using a spoon, remove the seeds.  Place peppers in an oven proof baking dish and set aside.  Turn oven down to 350, using the bake option.

In a large skillet, heat avocado oil then add garlic and onions.  Cook for 5 minutes until soft, then add meat of choice, breaking up into small bits as it cooks.  Once meat is crumbly add the tomato paste, broth and spices.  Stir as it simmers, the liquid will cook down, which is what you want.  Allow to simmer on low for 10 minutes until all the flavors have time to incorporate.

Using a teaspoon, carefully stuff each pepper with the filling, you will have extra filling so I put the remainder in the middle.   Pour the enchilada sauce over the peppers.  Bake for 30 minutes, then top with the cheese, and bake for another 15 minutes.   Remove from oven and let set for 5 minutes.  Serve with cilantro, spring onion and crema.