Turkey-Chorizo Stuffed Poblanos

Instructions

1. Roast poblanos; this can be done over an open flame, gas stove top, under the broiler, or on a grill.
2. For the gas stovetop, put peppers on the grate right above the flame and turn up the flame as required.
3. Place the rack 2 inches from the flame for the broiler and turn peppers as needed.
4. For the grill, turn the peppers as needed.
5. The peppers may pop a bit as their skin blisters, and the skin must blacken, so it comes off easily.
6. When peppers are charred all over, place them in a paper bag, close it so they can steam, and set aside.
7. Meanwhile, melt coconut oil in a skillet over medium-high heat.
8. Add onion and sweet potato.
9. When the onion is translucent, about 4 to 5 minutes, add chorizo, breaking it up into small chunks with a wooden spoon.
10. Add minced garlic, cumin, and garlic powder, stirring until fragrant, about 2 minutes.
11. Add turkey and broth, cooking until broth is absorbed, about 5 to 6 minutes.
12. Stir in cheese, cilantro, and pumpkin seeds, then adjust seasoning to taste with salt and pepper.
13. Remove from heat and set aside.
14. Preheat oven to 350 degrees Fahrenheit. Meanwhile, peel poblano peppers.
15. Remove from bag and using a small knife, brush the skins off into the trash, keeping the tops/stems on.
16. When they’re all peeled, make a slit in each from top to bottom and carefully remove all the seeds.
17. Using a spoon and your hands (filling should be cool enough), stuff the peppers as full as possible, and then some.
18. Place the peppers in a baking dish, being careful not to crowd them too much.
19. Put in the oven and set the timer for 25 minutes.
20. Remove from pan and serve. Enjoy!