Description

These baked Turkey Enchilada Stuffed Poblanos Rellenos are peppers stuffed with a flavorful ground turkey filling, topped with my homemade enchilada sauce

Yield: 4servings | Serving Size: 1stuffed poblano with 1/4 cup sauce

Ingredients

For the poblanos:

4large fresh poblano chiles

1 1/4cupshomemade enchilada sauce

1/2cupColby-Jack shredded cheese blend

cilantro sprigs or chopped scallions, for garnish

For the turkey:

12oz93% lean ground turkey

1/4cuponion, finely chopped

2clovesminced garlic

1/2medium tomato, chopped

1/4cupbell pepper, finely chopped

2tbspcilantro

2ozcanned tomato sauce

kosher salt

fresh ground pepper

3/4tspground cumin

1/8tsporegano

1bay leaf

Instructions

To roast the peppers:

Lay the poblano peppers on a work surface so they sit flat naturally without rolling.

• Using a small, sharp knife, cut a lengthwise slit along one side of each of the poblano peppers, then make a small cross-wise slit along the top to create a T-shaped slit, careful not to cut the stem off. Carefully cut out and remove the core, then scoop out the seeds.

• 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.

• Transfer to a plastic bag (or place in a bowl and cover with plastic wrap) and let steam for 10 to 15 minutes to loosen the skins. Once they are cool enough to handle, use a butter knife to scrape away the charred skins and discard, careful not to tear the peppers.

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.

• To make the turkey:

• 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, 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.

Serve hot topped with cilantro or scallions on top.

Last Step:

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Nutrition

Serving: 1stuffed poblano with 1/4 cup sauce, Calories: 233kcal, Carbohydrates: 13g, Protein: 22g, Fat: 5g, Saturated Fat: 5g, Cholesterol: 77.5mg, Sodium: 390mg, Fiber: 3g, Sugar: 5g