Poblanos Stuffed with Chipotle Turkey Chili
As an emergency room doctor, I stay pretty busy. But when I'm home, I enjoy cooking dishes that are healthy yet full of flavor. Using two varieties of peppers in this dish really punches up the taste. —Sonali Ruder, New York, New York
Ingredients
- 8 poblano peppers
- 1 package (20 ounces) lean ground turkey
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons olive oil
- 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
- 1 can (8-3/4 ounces) whole kernel corn, drained
- 1 tablespoon minced chipotle pepper in adobo sauce
- 2 teaspoons adobo sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon pepper
- 3 tablespoons minced fresh cilantro, divided
- 1 cup shredded Mexican cheese blend
- 1/2 cup reduced-fat sour cream
Directions
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1Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
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2Meanwhile, in a large nonstick skillet over medium heat, cook the turkey, onion and garlic in oil until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, corn, chipotle pepper, adobo sauce, salt, cumin, chili powder and pepper; heat through. Remove from the heat; stir in 2 tablespoons cilantro. Set aside.
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3Preheat oven to 375°. Peel off and discard charred skins from poblanos. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1/2 cup turkey mixture.
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4Place peppers in a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, until cheese is melted, 10-15 minutes. Sprinkle with remaining cilantro. Serve with sour cream.
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