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Turkey Enchilada Stuffed Poblano Peppers
Serves 4
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers.
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Ingredients
- 2 large poblano peppers
- 3 tsp (15 mL) grapeseed oil or avocado oil, divided
- 3/4 lb (340 g) ground turkey
- 1 cup (250 mL) chopped onion
- 2 garlic cloves, minced
- 1 tsp (5 mL) dried oregano
- 3/4 tsp (4 mL) ground cumin
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) marinara sauce
- 1 chipotle chili pepper in adobo sauce, minced
- 2 Tbsp (30 mL) masa harina (optional)
- 1 cup (250 mL) shredded cheddar cheese
- 1 avocado, diced
- 1/2 cup (125 mL) sour cream
- 1/4 cup (60 mL) cilantro
Nutrition
Per serving:
- calories 454
- protein 28 g
-
total fat
30 g
- sat. fat 11 g
-
total carbohydrates
19 g
- sugars 7 g
- fibre 6 g
- sodium 677 mg
Directions
01
Preheat oven to 400 F (200 C).
02
Cut each poblano in half lengthwise and remove core and seeds. Place peppers on baking sheet and brush with 1 tsp (5 mL) oil. Roast until tender and darkened in places, 13 to 15 minutes.
03
Meanwhile, in large skillet over medium, heat 2 tsp (10 mL) oil. Add turkey and onion; cook, breaking up turkey into smaller pieces, until turkey is no longer pink and onion is translucent, 5 to 8 minutes. Add garlic; heat for 1 minute. Stir in oregano, cumin, and salt; heat for 1 minute. Add marinara sauce and chipotle pepper to pan and heat for 5 minutes, stirring occasionally. Stir in masa harina, if using.
04
Divide turkey mixture among baked poblano halves and top with cheese. Bake until cheese has melted. Serve topped with diced avocado, sour cream, and cilantro.
