When ground turkey goes on sale and you have poblano peppers on hand, beautiful things happen.
I don’t cook with a lot of ground turkey but if you know me at all you know I can’t pass up a good deal. Frozen Butterball ground turkey was on sale for $.99 so I grabbed a few to keep in the freezer and pull out as needed when I need a change in protein.
I’ve made stuffed poblano peppers with taco meat, seasoned ground beef or sausage in the past with a similar recipe. The texture of ground turkey is so different than the texture of ground beef and sausage. But the flavor profile comes together with similar ingredients. With ground beef and sausage, it’s more hearty and did really well with the fried egg on top. This mixture was a little more loose and wet so I opted to not do the Friday egg. If you’re into black beans and rice, I think they would be a great addition.
This mixture would also do very well inside of bell peppers if you’re not a poblano fan. Although I don’t know why you wouldn’t be. They are delicious.
Cheesy Turkey Stuffed Poblanos Recipe
Ingredients:
- 4 poblano peppers
- 1 pound of ground turkey
- 1 can of diced tomatoes and chiles
- 1 brick of cream cheese
- 1 package of taco seasoning (or make your own)
- 1 cup of shredded cheddar cheese
Instructions:
- Preheat oven to 350.
- Cook the ground turkey is a skillet over medium high heat until no longer pink.
- While that is cooking, slice the poblanos lengthwise and remove the seeds, ribs and stem.
- Drain the cooked ground turkey, return to pan and mix in taco seasoning along with the can of tomatoes and chilies including the liquid.
- Add cheddar and cream cheese and stir until combined.
- Place the poblano‘s cut side up on a parchment lined baking sheet.
- Fill each poblano with the mixture. Feel free to add extra shredded cheddar on top.
- Bake on 350 for 20 minutes. (Longer if you want softer peppers. I like a bite to my veggies.)
Top with salsa and sour cream and enjoy!
