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If you're on the lookout for a deliciously healthy and satisfying meal option, look no further than stuffed poblano peppers with turkey. This dish not only highlights the vibrant flavors of the poblano pepper but also offers a nutritious, well-rounded meal that is perfect for family dinners, meal prep, or even entertaining guests. Poblano peppers are incredibly versatile, allowing for a variety of fillings, but in this recipe, we focus on a hearty combination of ground turkey, quinoa, black beans, and cheese that creates a comforting and flavorful experience.

Stuffed Poblano Peppers with Turkey

Looking for a healthy and delicious meal? Try stuffed poblano peppers with turkey! This colorful dish features roasted poblano peppers filled with a hearty mixture of ground turkey, quinoa, black beans, and cheese. Perfect for family dinners or entertaining guests, it’s a flavorful and nutritious choice. Packed with vitamins and proteins, this meal not only tastes great but also supports your well-being. Discover how to prepare this delightful recipe today!
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Ingredients
  

4 large poblano peppers

1 pound ground turkey

1 cup cooked quinoa

1 cup black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup diced tomatoes (canned or fresh)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon salt (or to taste)

½ teaspoon black pepper

1 cup shredded Monterey Jack cheese (or cheese of choice)

2 tablespoons olive oil

Fresh cilantro or parsley for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Carefully cut the tops off the poblano peppers and remove the seeds. If you prefer less heat, burn the peppers with a culinary torch or place them under a broiler for a few minutes to char slightly, then cover with a kitchen towel to steam for a few minutes. This helps in removing the skin, but it’s optional.

      Cook the Turkey Mixture: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.

        Add Turkey: Add the ground turkey to the skillet, breaking it up with a spatula. Season with cumin, smoked paprika, chili powder, salt, and black pepper. Cook until the turkey is browned and cooked through, about 6-8 minutes.

          Combine the Filling: Stir in the cooked quinoa, black beans, corn, and diced tomatoes. Cook for another 2-3 minutes until combined and heated through. Taste and adjust seasoning if necessary.

            Stuff the Peppers: Carefully fill each poblano pepper with the turkey mixture, pressing down slightly to ensure they are well-stuffed. Place the stuffed peppers upright in a baking dish.

              Top with Cheese: Sprinkle shredded Monterey Jack cheese generously over the top of each stuffed pepper.

                Bake the Peppers: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.

                  Garnish and Serve: Remove from the oven, let them cool for a few minutes, and garnish with fresh cilantro or parsley. Serve with lime wedges for a fresh squeeze of juice on top.

                    Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4