Oh Mondays… Monday’s are always tough for me. Back to the grind. Especially after a weekend like we had this past weekend. Debbie and I went, with our men and some other friends, camping at Davis Lake which is a small little fishing lake way back in the hills off the Coquihalla highway near to Merrit, BC. We arrived Friday evening, went ATV’ing all day on Saturday and then left Sunday morning. We must have put on 130 kms on our machines, driving all over the country side, looking for cool trails. We even saw a huge owl! Debbie had her camera with us, but he flew away by the time she got it out. He was gorgeous though! We will be sharing some pictures of our trip on Wednesday along with the pulled pork sandwiches that Debbie made for lunch that day.
Anyways, on to today’s dang good recipe…
Poblano peppers have a ton of flavor! Debbie and I have made a stuffed poblano pepper recipe with chicken, cream cheese and more melted cheese. They were delicious, and we were inspired to create another stuffed pepper recipe that was a little more on the healthier side. These mild peppers first roasted and then stuffed full of healthy ingredients. Spicy lean ground turkey, fluffy quinoa, black beans, sweet corn, fresh tomatoes and cilantro, topped with a sprinkle of aged cheddar cheese.
We love the poblano peppers for stuffing over bell peppers, first because they have more flavor. They are usually quite mild. Mild enough even for Debbie :), but they still have a tiny bit of heat and once in a while you get one that’s borderline spicy. They are fabulous. In my opinion, they are also the perfect size. Just one pepper split down the side and fully stuffed is the perfect size meal for me.
Someone else thinks this looks like the perfect little meal too…
We know that cheese isn’t considered healthy by any stretch of the imagination. But both Debbie and I can’t give it up. So we figure that if we just use a little, its not so bad right? But sometimes we just go buck wild and enjoy it. We kinda chose to go a little buck here. You know, for the pictures? Ya that’s it… 😉
Doesn’t that look soooo good!
Ok, though, lets say that you don’t eat dairy, or you want to make this dish even better for you. Just omit the cheese all together and drizzle one of these sauces on it:
- Creamy Cashew Sauce with Siracha and Cilantro
- Avocado Ranch Dip
- 5 Min Magic Green Sauce from Pinch of Yum
They will be just as tasty and even more nutritious
I am going to be making these a ton this summer. They are so easy and flavorful, you cant go wrong. Plus, they are naturally gluten free and I love that. Whenever I can get my family to eat healthy, wheat free meals without them even realizing, its a win for me.
Here is the recipe…
- 1 lb ground turkey
- 4 med size poblano peppers
- 1 med onion, diced
- 3 garlic cloves, minced
- 2 tsp cumin
- 2 tsp cajun spice
- 1 cup corn
- 1 cup diced tomatoes (about 2 or 3 tomatoes)
- 1 cup black beans
- 1 cup cooked quinoa or up to 2 cups if you like (cooked with water or chicken stock)
- 2 cup age cheddar (amount is optional)
- salt and pepper to taste
- Turn your broiler on.
- Clean your poblano peppers and place on a cookie sheet. Cook them under the broiler till the skin has blistered. Then put them in a bowl and cover with plastic wrap till they are cool.
- When they have cooled, carefully peel the skin away and make a slit down the middle of each one, not quite to the end. So it looks like a pocket. Remove the seeds and set aside.
- Preheat oven to 350F
- Dice your onions and mince the garlic.
- Heat a pan to med-high heat. Add the onion and saute for 3 mins. Then add the garlic and saute for another 2 mins. Place in a bowl.
- Cook your ground turkey in the same pan on med heat. When its full cooked add the onion mixture, corn, tomatoes, black beans, quinoa, 1 cup of cheese and spices. Cook for about 3 min more until it’s heated though.
- Carefully stuff the peppers with the turkey mixture and place on a cookie sheet lined with parchment paper so the peppers don’t stick.
- Place in the oven and bake for 10 mins. Take them out and add a little more cheese on top of peppers and bake again till the cheese has melted.