I love when a new recipe that I’ve written works out the first time. It doesn’t happen often, in fact, sometimes I have to rewrite and tweak recipes three or four times. This one however, received a stamp of approval on trial number one.
Out of all the chili’s, poblanos are probably my favorite. They’re slightly sweet with a very mild heat, making them the perfect vessel to stuff with a flavor bomb. My flavor bomb of choice starts with ground turkey mixed with fire-roasted corn and cheese, and ends with a zippy salsa verde and the most delicious cream laced with avocado and lime. Stuffed peppers are a weakness for me.
If you’re looking for a little extra flare for serving to impress your family or dinner guests, you can top with some garlic hot sauce and sliced avocado. If you’re a vegetarian, replace the turkey with a can or two of black beans.
As you can see, this recipe makes the perfect weeknight meal – just serve with a pot of rice and a margarita on the rocks! Who is with me!?
4 large poblano peppers
1lb ground turkey
1 package of frozen fire roasted corn
1 onion, diced
4 cloves of garlic, minced
1.5tbls taco seasoning
2 limes, divided
1 bunch of cilantro, divided
4oz Monterey Jack cheese
16 oz salsa verde
1 cup of sour cream
Salt and pepper
1. Preheat the oven to 425°
2. Lay the peppers on a sheet pan, drizzle with olive oil, salt, and pepper. Roast in the oven until the skins turn brown. About 15 minutes.
3. Meanwhile in a skillet, brown the turkey and season with 1 tablespoon of taco seasoning. Remove from the pan and set aside in a bowl.
4. Add the onion and garlic to the skillet and cook for about five minutes. Add the frozen corn and sprinkle with remaining taco seasoning and cook until thawed. Add to the meat mixture.
5. Squeeze in one lime and about a half a cup of chopped cilantro. Mix it well. Add half of the cheese, mix, and set aside.
6. Time to clean the peppers. Gently cut a slit in the top of the pepper being sure not to cut through the other side. Scoop out the seeds as best you can making a pocket for the filling.
7. In a baking dish, add the salsa verde to the bottom. Arrange the peppers on top and fill the peppers with the meat mixture. Top with the remaining cheese and bake for 15 minutes uncovered.
8. While the peppers are baking, using an immersion blender, blend together the avocado, sour cream, juice of one lime, salt, pepper, and about 1-2 tablespoons of water. Blend it up until nice and smooth.
9. Remove from the oven top with more fresh cilantro and crema.
Remember, use the hashtags #TheDriftlessFoodie #TheHangryDiaries #GetHangry so I can follow along with you in your kitchens.