These Turkey-Chorizo Stuffed Poblanos are going to be your next favourite lunch! It’s such a healthy and flavourful dish to make. Check out the easy recipe here.
Delightful Turkey-Chorizo Stuffed Poblanos
These turkey-chorizo stuffed poblanos are so delicious! I love having these when I want something filling and savoury!
Ingredients
- 8 medium poblano peppers - rinsed and patted dry
2 tablespoons coconut oil
1 medium onion - diced small
1 medium sweet potato - diced small- 1 pound pork chorizo - loose
4 cloves garlic - minced
2 teaspoons ground cumin
2 teaspoons garlic powder
2 cups ground turkey (minced turkey) - cooked
1 cup chicken stock (chicken broth or chicken bouillon)
1 cup Colby Jack cheese - shredded
½ cup cilantro (coriander) - chopped- ⅓ cup pumpkin seeds - hulled and roasted
1 teaspoon salt
1 teaspoon ground black pepper
Instructions
- Roast poblanos; this can be done over an open flame, gas stove top, under the broiler, or on a grill.
- For the gas stovetop, put peppers on the grate right above the flame and turn up the flame as required.
- Place the rack 2 inches from the flame for the broiler and turn peppers as needed.
- For the grill, turn the peppers as needed.
- The peppers may pop a bit as their skin blisters, and the skin must blacken, so it comes off easily.
- When peppers are charred all over, place them in a paper bag, close it so they can steam, and set aside.
- Meanwhile, melt coconut oil in a skillet over medium-high heat.
- Add onion and sweet potato.
- When the onion is translucent, about 4 to 5 minutes, add chorizo, breaking it up into small chunks with a wooden spoon.
- Add minced garlic, cumin, and garlic powder, stirring until fragrant, about 2 minutes.
- Add turkey and broth, cooking until broth is absorbed, about 5 to 6 minutes.
- Stir in cheese, cilantro, and pumpkin seeds, then adjust seasoning to taste with salt and pepper.
- Remove from heat and set aside.
- Preheat oven to 350 degrees Fahrenheit. Meanwhile, peel poblano peppers.
- Remove from bag and using a small knife, brush the skins off into the trash, keeping the tops/stems on.
- When they’re all peeled, make a slit in each from top to bottom and carefully remove all the seeds.
- Using a spoon and your hands (filling should be cool enough), stuff the peppers as full as possible, and then some.
- Place the peppers in a baking dish, being careful not to crowd them too much.
- Put in the oven and set the timer for 25 minutes.
- Remove from pan and serve. Enjoy!
Nutrition
Calories: 653kcalCarbohydrates: 30gProtein: 51gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 174mgSodium: 1101mgPotassium: 1140mgFiber: 7gSugar: 10gVitamin A: 9977IUVitamin C: 217mgCalcium: 324mgIron: 5mg
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