Sweet Beginnings Blog

Turkey-Mex Stuffed Poblanos

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I’ve recently discovered that I really like poblano peppers.  Not so much the hell-fire, burning my eyeball out when I go to remove my contacts feeling that happens if I foolishly cut and de-seed them without gloves on, but the peppers themselves are awesome. And they are a great vessel for stuffing.

Turkey-Mex Stuffed Poblanos
I told J the night that we had these that I actually prefer them to bell peppers, for stuffing. I like the thinner pepper. And the flavor, of course. You may remember these shrimp stuffed poblanos I posted a few months back, that J and I both love, which made me start thinking of other fillings I could make to stuff into poblanos. And thus the Turkey-Mex stuffing was born. This creation was a culmination of other dishes I’ve made, some recently and some farther back in time, that just made sense.

Sure, I could’ve used brown rice as the grain, but that’s so…typical, right? So, quinoa won out that spot. And then the black beans and corn, which are a staple for Southwestern-y type dishes it seems. Yes, I put corn in the food again. This is a big breakthrough, y’all. As in,  prior to the Southwestern chicken egg rolls, it has never happened in my kitchen. Ever. So, to have it happen twice in a matter of a couple of weeks is kind of a big deal around here.

Turkey-Mex Stuffed Poblanos 2

They turned out great. Perfectly seasoned, and set off nicely by the taco sauce topping. I’ll definitely be making these again, and thinking up other varieties of filling that I can stuff these peppers with.
Sorry bell peppers, you’ve been outdone.
Turkey-Mex Stuffed Poblanos
A Sweet Beginnings Original
Ingredients
  • 4 large poblano peppers
  • 1/2 cup quinoa
  • 1 cup water or chicken broth
  • 1 lb lean ground turkey
  • 1 Tbsp cumin
  • 1 Tbsp chipotle chili powder
  • 1/2 Tbsp garlic powder
  • 1 cup frozen (or fresh) corn
  • 1 (15 oz) can black beans, drained and rinsed
  • 2 green onions, chopped
  • 1/4 cup cilantro, chopped
  • 1/4 cup taco sauce (plus more for serving)
  • 2 oz shredded cheese (I used Mexi-blend)
Preparation
  1. Preheat oven to 350 degrees F. Line a baking sheet with foil. spray with cooking spray, and set aside.
  2. Cut poblano peppers in half and removed ribs and seeds. Place on the prepared baking sheet, cut-side down, brush with olive oil or cooking spray, season with salt and pepper and bake for about 10 minutes, to soften. When done, remove from oven and allow to cool while finishing the filling.
  3. Place the quinoa and water or broth in a small sauce pan, and cook according to the package instructions. Mine said to bring to a boil, the cover and simmer for 10 minutes.
  4. Meanwhile, heat a large skillet over medium high heat. Add the turkey and seasonings, and cook, until turkey is mostly browned, stirring  to mix in seasonings and break up the turkey. When almost browned, add the corn, black beans, green onions, cilantro, cooked quinoa, and taco sauce. Stir to mix well.
  5. When cool enough to easily handle, turn each of the poblano pepper halves over so the cut side is facing up. Fill each poblano pepper half full to the top with filling, then sprinkle with cheese. Bake for 10-15 minutes, until cheese is nicely melted.
  6. Serve with taco sauce on top, if you like.

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