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5 from 1 vote

Turkey & Quinoa Stuffed Poblano Peppers

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author Cooks with Cocktails

Ingredients

  • 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

Instructions

  • 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.

Notes

If you want to lighten up this dish, you can easily skip the cheese altogether. OR only put cheese on top of the peppers. OR you can drizzle a sauce on top rather than cheese. Try any of these:
Creamy Cashew Sauce with Sriracha and Cilantro
Avocado Ranch Dip
Cilantro Lime Sauce