Description
This Turkey Stuffed Poblano Peppers recipe features roasted poblano peppers filled with a flavorful ground turkey mixture seasoned with cumin, smoked paprika, and chili powder. Topped with melted Mexican cheese and a creamy avocado crema, this dish offers a delicious and healthy meal perfect for weeknight dinners or entertaining guests.
Ingredients
For the Stuffed Peppers
- 1 tablespoon avocado oil
- 1/2 cup diced red onion
- 2 garlic cloves, minced
- 1 lb. ground turkey breast
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup low sodium black beans, drained and rinsed
- 14 oz. fire roasted diced tomatoes
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 6 poblano peppers, halved and seeds removed
- 12 tablespoons shredded Mexican cheese
For the Avocado Crema
- 1/2 cup plain Greek yogurt
- 1 avocado
- 1 garlic clove
- 1 1/2 tablespoons fresh lime juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- Fresh cilantro for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for roasting the poblano peppers.
- Roast Poblano Peppers: Place the halved and seeded poblano peppers cut side up on a baking sheet and roast them for 12-15 minutes until slightly softened.
- Sauté Aromatics: Heat avocado oil in a medium skillet over medium-high heat. Add diced red onion and sauté until translucent, about 3-4 minutes, then add minced garlic and sauté for an additional 30 seconds until fragrant.
- Cook Turkey: Add ground turkey breast to the skillet and cook, stirring frequently, until no pink remains, about 5-6 minutes. Season the turkey with ground cumin, smoked paprika, chili powder, salt, and black pepper, stirring well to combine the spices evenly.
- Add Beans and Tomatoes: Stir in black beans, fire-roasted diced tomatoes, chopped cilantro, and lime juice. Mix thoroughly so all ingredients are well combined.
- Stuff Peppers: Spoon the turkey mixture into each roasted poblano pepper half, ensuring the stuffed side is facing up to hold the filling securely.
- Bake Stuffed Peppers: Return the stuffed poblanos to the oven and bake for 10-12 minutes to heat through and meld flavors.
- Add Cheese and Melt: Remove peppers from oven, sprinkle each with 1 tablespoon of shredded Mexican cheese, and bake again for 2 minutes or until the cheese is melted and bubbly.
- Prepare Avocado Crema: While peppers bake, combine plain Greek yogurt, avocado, garlic clove, fresh lime juice, ground cumin, red pepper flakes, and salt in a small food processor. Blend until smooth and creamy.
- Serve: Remove the peppers from the oven, let them cool slightly, drizzle each with the avocado crema, and garnish with fresh cilantro before serving.
Notes
- For a spicier kick, leave some seeds in the poblano peppers or add extra red pepper flakes in the avocado crema.
- Make sure to use low sodium black beans to keep sodium levels in check.
- Ground turkey breast provides a leaner alternative to traditional ground beef, making the dish lighter.
- Feel free to substitute Mexican cheese with a cheese blend like Monterey Jack or queso fresco for variation.
- The avocado crema can be made ahead and stored in the refrigerator for up to 24 hours; just give it a good stir before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
