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Home Ground Turkey Recipes / Turkey Mince Recipes

Healthy Stuffed Poblano Peppers

Healthy Stuffed Poblano Peppers
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Despite what you might think, poblano peppers are very mild, but they can still spice up a weekday dinner! Use this stuffed poblano peppers recipe to make guests or your family think you are a boss in the kitchen. Surely, they will ask you for the recipe.

Healthy Stuffed Poblano Peppers

Healthy Stuffed Poblano Peppers

Gretel ShawGretel Shaw
These healthy stuffed poblano peppers are perfect to serve when you got lots of guests over. Check out the simple recipe here.
5 from 1 vote
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Appetizer
Cuisine Mexican
Servings 2 people
Calories 258 kcal

Ingredients
 
 

  • Pair Of Fresh Green Mexican Poblano Pepper Close Up On White Background4 large poblano pepper
  • Turkey Mince5 ounces ground turkey (minced turkey) - 99% lean
  •  
    ½ bag cauliflower rice
  • Ripe Yellow Onion On A White Background2 ounces yellow onion - chopped
  •  
    4 ounces tomato sauce
  • Tomatoes1 can tomatoes - drained and diced
  • Sweet Corn Kernels In Wooden Bowl Over White80 grams corn kernels
  • Fresh Ripe Lime1 tablespoon lime juice
  • Big Bunch Of Fresh Green Cilantro Isolated½ cup cilantro - chopped
  • Mozzarella Cheese Isolated On White Background28 grams mozzarella cheese - low-fat
  • Salsa Sauce2 tablespoons salsa
  • Bowl Of Broth3 tablespoons vegetable stock (vegetable broth or vegetable bouillon)
  •  
    3 sprays pam
  • Wooden Bowl Of Salt1 dash salt
  • Ground Black Pepper Pile, Paths, Top1 dash ground black pepper
  • Dried Garlic1 dash garlic powder
  • Red Hot Chili Pepper Powder And Half Isolated On White Background1 dash chili powder (chilli powder in British English)
  • Taco Seasoning1 dash taco seasoning
  • Pile Of Red Paprika Powder1 dash paprika
  • Cumin In Plate Isolated1 dash cumin

Instructions
 

  • Preheat your oven to 400 degrees Fahrenheit. Wash your poblano peppers and cut them in half to open them up. I like to place them with the widest stem end flat down on my cutting board and then cut straight down starting from the narrow end. Remove seeds and stem.
  • On a baking sheet lined with aluminium foil, sprayed lightly with pam, place all your pepper halves open side facing up on your sheet. To ensure they don’t overlap, you may need two sheets. Place in the oven for 5 to 10 minutes. You want them to soften a bit, but not so much so that they loose their shape, so keep an eye on them. Set aside.
  • Next, prep your filling. Saute the onions in a pot sprayed with pam. Once soft, turn the heat down to medium, add in your broth, ground turkey, and chilli powder. Cook thoroughly.
  • After your meat is cooked, add in your frozen riced cauliflower (uncooked), canned tomatoes, lime juice, chopped cilantro, tomato sauce, corn kernels, salsa verde, and seasoning blend. Mix over medium heat until the riced cauliflower is warm.
  • Next is the fun part. Take a spoon, start stuffing your poblano peppers. Some of the “deeper” peppers will need more filling than the “shallow” ones.
  • Once stuffed, place in the oven for about 8 to 10 minutes. Take them out, top with your cheese, then bake for another 2 to 3 minutes. Plate and enjoy!

Nutrition

Calories: 258kcalCarbohydrates: 30gProtein: 25gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 48mgSodium: 751mgPotassium: 1151mgFiber: 8gSugar: 14gVitamin A: 2183IUVitamin C: 275mgCalcium: 175mgIron: 3mg
Have you tried this recipe?Please leave a rating and comment.
Tags: healthy
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