Turkey Stuffed Poblano Peppers
Farmer’s Market find, easy to create, tasty to eat, within the hour.
Hi 👋, I am Wendy - author of Wendy’s Kitchen and More. Welcome to my kitchen where I share easy to create recipes that inspire you to create something new. Come join me…
Farmer Stand inspiration—Poblano Peppers
It’s that time of year when my garden is slowing down, the weather is cooling, but the sun is bright and cheerful. Don’t you just love this time of year?
My energy is high, and my creative nature craves to explore local Farm Stands. My goal—to find something that is unique to experiment with.
A few days ago, I visited a local Farm Stand that is my Fall Favorite. My mission—winter squash, what I found was cabbage, zucchini and poblano peppers. Apparently, winter squash has a few more weeks before they are ready for the picking. Not a worry—I had my inspiration—stuffed Poblano Peppers for dinner, boiled cabbage & kielbasa soup for another day, with zucchini as a bonus, done!
Why a Poblano Pepper?
There is a favorite Mexican restaurant in town—on the menu a Chile Relleno. I always order it. When I discovered last year that I could purchase poblano peppers, I began to experiment with my own version. May you enjoy 😉 this tasty creation too.
What is a poblano pepper? In my own words it’s a firmer, slightly spicier version of a green pepper. I believe it has a better taste. The internet says—poblano peppers are a mild chili pepper that originated in Puebla Mexico. They are large heart shaped peppers that can be dried or roasted.
How to stuff a Poblano Pepper?
A traditional Chile Relleno is stuffed with meat and coated with egg. Others are stuffed with cheese and baked. Today—I experimented by choosing to stuff the poblano with ground turkey and topping off with two types of cheese, them baking in the oven. So delicious. Well, my husband said so, smile.
Turkey Stuffed Poblano Peppers
Serves 4 or 2 depending on your appetite, grin!
Pre-heat oven to 350℉
Ingredients
4 poblano peppers
1 10oz can diced tomatoes with green chilies (I used Casa Mamita or Rotel)
2 teaspoons of cumin or more to taste
1 pound of ground turkey (I used 93% by 7% fat from Aldi’s)
Salt & freshly ground pepper to taste
1/4 cup of grated extra cheddar cheese (I grate my own)
1/4 cup of grated pepper jack cheese (I grate my own)
Lots of Love
Directions
Wash your peppers in water, then dry. I usually fill my kitchen sink up and let the peppers sit in the water so that any dirt falls to the bottom of the sink. Scrub to ensure all the peppers are clean. Dry and cut the stems off and de-seed. I cut the stems off with a sharp paring knife. Then I make a slit down the middle—like you are making a T in the pepper. Picture below.
An alternative would be to roast the peppers ahead of time, peel off their skin and stuff. This would give you a softer pepper. I was looking for a quick, easy meal, so I chose to not roast prior to stuffing. Both methods are tasty.
Brown your ground turkey, add your diced tomatoes and cumin. Season with pepper, you could add a little salt too. Remember your taste buds know best. Then cool before you stuff the peppers. Mix your grated cheddar and pepper jack cheese together and top each pepper.
Roast in the oven on 350℉ for 30-minutes or until your peppers are soft but firm and cheese is melted and toasty. 😉 That’s it!
We paired with garden fresh kale and Swiss chard that I boiled down, finished with garden fresh garlic and extra virgin olive oil. 😋
T’ll we meet again, God bless you with lovingkindness!
Enjoy 💕!
Wendy
These look amazing and I would like to try the poblano peppers as I have not had those before.
Looks so good Wendy :)