La Preferida Turkey Stuffed Poblano Recipe
For a healthier take on stuffed peppers, make these Turkey Stuffed Poblano Peppers. This quick and easy stuffed pepper recipe from our friends at La Preferida combines ground turkey and kale, along with La Preferida Black Beans and Sweet Corn for an updated take on a classic recipe. La Preferida Cheddar Cheese Sauce, Fajita/Taco Seasoning, and Chipotle Peppers are added for an extra kick.
Serves3 Servings
Preparation Time25 min
Cooking Time35 min
Ingredients
- Pre-heat oven to 350º
- 6 poblano peppers
- 1/2 pound of ground turkey meat
- 1 cup of chopped kale, wash and pat dry on paper towels
- 1/2 cup of La Preferida Black Beans
- 1/2 cup of La Preferida Sweet Corn
- 1/2 cup of cilantro, chopped
- 1 can La Preferida Cheddar Cheese Sauce
- 1 packet of La Preferida Fajita/Taco Seasoning
- 1 teaspoon of La Preferida Chipotle Peppers, blended
- 1/2 onion (med.), diced
- 1 tablespoon of garlic, minced
Method
-
Slice poblano peppers in half, lengthwise. Add one tsp. of La Preferida Olive Oil to each poblano pepper. Arrange on a baking sheet cut side up and bake for five minutes. Remove from oven and let cool. Keep oven on.
-
Sauté onions, garlic, and add fajita or taco seasoning—do not burn. Add turkey meat, mix well, and taste for seasoning—make sure turkey meat is cooked through. Set aside and keep warm.
-
Combine turkey with black beans, kale, and corn. Stir to combine. Stuff each pepper with the meat mixture. Place in the preheated oven for 10 minutes. you still want a bit of a crunch in the peppers.
-
In the meantime…
Heat up La Preferida Cheddar Cheese Sauce over low heat and fold in chipotles. Add more if you desire the heat level to raise. Set aside. -
Transfer the peppers to a plate, top with sauce and garnish with cilantro and serve with rice. Enjoy!
Read NextChicken Sheet Pan Quesadilla
