I’m a huge fan of stuffed peppers, I loved them when mom used to make them. But lately, I really have stopped liking green bell peppers. They just kind of overtake the whole meal with their really powerful ickiness. I happen to LOVE poblano peppers though! This time of year, the poblanos are nice and giant, perfect for stuffing. I had a “what’s in the pantry?” moment this afternoon and figured I could try to put together some version of stuffed peppers. So, bear with me, it’s a Kim creation that’s only been tested once.
Ground Turkey Stuffed Poblano Peppers
4 large poblano peppers
1 cup cooked rice (brown or white works)
1 tsp olive oil
1 clove garlic, minced
1/2 pound ground turkey
1 serrano or jalapeno pepper, diced
1/2 teaspoon cumin
salt & pepper
7 ounces diced tomatoes with juice from can
juice from 1/2 lime
4 ounces goat cheese crumbles
1 can of enchilada sauce
Boil the peppers for 2-5 minutes to soften, but do not let them get mushy. Set aside to let them cool.
Preheat oven to 350°.
Meanwhile, over medium high heat, heat the oil in a large skillet over and add garlic. Saute garlic until it’s fragrant. Add ground turkey and brown until there is no pink remaining. Reduce heat to medium. Add the serrano pepper, cumin, salt, and pepper and mix with cooked turkey. Add the diced tomatoes and coat the meat with the tomato juice and combine all ingredients. Remove from the heat. Add rice and goat cheese, mix completely. Sprinkle with lime juice.
Slice peppers (you can do this while turkey is browning if they are cool enough) lengthwise on one side to make a pocket. Carefully remove the seeds and fill the peppers with the mixture. If needed, close the peppers with a toothpick to keep the stuffing from oozing out. Place in a greased 9×13 pan. Drizzle the can of enchilada sauce over the peppers.
Bake covered for 45 minutes or until peppers are tender.
If any of you make this and have a different variation please comment and let me know! I’ll update next time I make this if I change anything as well!