Turkey Enchilada Stuffed Poblano Peppers
Turkey Enchilada Stuffed Poblano Peppers
Take all your favorite flavors of an enchilada, pack in your protein and preferred vegetables, and you have dinner sorted in no time. I love these stuffed poblanos so much - you get such a perfect blend of all the flavors in every bite and they’re so easy to make! Dinner plans sorted!
Serves 4-5.
Ingredients:
For the Turkey Enchilada Stuffed Peppers:
4 poblano peppers
1 lb ground turkey
1 can black beans, drained and rinsed
1 cup frozen corn
2 tbsps olive oil
1 tbsp taco seasoning
1 tbsp tomato paste
1 cup enchilada sauce
1½ cups pepperjack cheese
Cilantro for serving
Salt to taste
Serving Suggestions:
Mexican rice
Avocado
Cilantro
Directions:
For the Turkey Enchilada Stuffed Peppers:
Preheat the oven to 350 degrees.
Cut off the top ⅓ of each poblano pepper lengthwise and set aside the tops. Remove the seeds and place the bottoms on a baking sheet.
Drizzle with 1 tbsp olive oil and season with a pinch of salt. Bake for 10-15 minutes or until softened but not cooked completely through. They will cook a bit further with the filling.
Meanwhile, chop the tops of the poblanos into a ½” dice.
Set a wide skillet over medium heat. Once hot, add in 1 tbsp of olive oil and the ground turkey. Cook for 5-6 minutes breaking up with a wooden spoon until 80% cooked through.
Add in the chopped poblano tops and cook for 3-4 minutes more or until the poblanos are softened and the turkey is cooked through.
Add in the taco seasoning and garlic and cook for 1 minute more.
Add the enchilada sauce, black beans, and corn and stir. Shut off the heat and taste to adjust for seasoning.
Fill the poblanos with the enchilada mixture (you may have some filling leftover depending on the size of your poblanos. You can just serve with rice or add some extra to your poblanos)
Top the poblanos with cheese and transfer to the oven. Cook for 10-15 minutes or until the cheese is melted.
Serve with desired toppings and enjoy!