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Home Ground Turkey Recipes / Turkey Mince Recipes

Delightful Turkey-Chorizo Stuffed Poblanos

Turkey-Chorizo Stuffed Poblanos
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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.

Turkey-Chorizo Stuffed Poblanos

Delightful Turkey-Chorizo Stuffed Poblanos

Gretel ShawGretel Shaw
These turkey-chorizo stuffed poblanos are so delicious! I love having these when I want something filling and savoury!
5 from 1 vote
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Spanish
Servings 4 people
Calories 653 kcal

Ingredients
 
 

  •  
    8 medium poblano peppers - rinsed and patted dry
  • coconut oil2 tablespoons coconut oil
  • Ripe yellow onion on a white background1 medium onion - diced small
  • Sweet Potato1 medium sweet potato - diced small
  •  
    1 pound pork chorizo - loose
  • garlic4 cloves garlic - minced
  • ground cumin2 teaspoons ground cumin
  • dried garlic2 teaspoons garlic powder
  • turkey mince2 cups ground turkey (minced turkey) - cooked
  • bowl of fresh chicken broth1 cup chicken stock (chicken broth or chicken bouillon)
  • Colby Jack cheese1 cup Colby Jack cheese - shredded
  • big bunch of fresh green cilantro isolated½ cup cilantro (coriander) - chopped
  •  
    ⅓ cup pumpkin seeds - hulled and roasted
  • wooden bowl of salt1 teaspoon salt
  • Ground black pepper pile, paths, top1 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
Have you tried this recipe?Please leave a rating and comment.
Tags: Mexican
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