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Turkey Stuffed Poblano Peppers

Turkey Stuffed Poblano Peppers

Enjoy healthy, flavorful turkey stuffed poblano peppers topped with melted cheese and a creamy avocado sauce for a delicious Mexican-inspired dinner.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course dinner, Main Course
Cuisine Mexican
Servings 6 people
Calories 350 kcal

Equipment

  • 1 oven
  • 1 baking sheet
  • 1 medium skillet
  • 1 food processor

Ingredients
  

  • 1 tablespoon avocado oil
  • 1/2 cup diced red onion
  • 2 garlic cloves minced
  • 1 lb. ground turkey breast
  • 1 tablespoon 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 poblanos halved and seeds removed
  • 12 tablespoons shredded Mexican cheese
  • 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 to 400°F.
  • Place stuffed poblano halves cut side up on a baking sheet and roast for 12-15 minutes.
  • Heat avocado oil in a medium skillet over medium-high heat and sauté diced onions until translucent, about 3-4 minutes.
  • Add minced garlic and cook for 30 seconds until fragrant.
  • Add ground turkey and cook until no longer pink, about 5-6 minutes.
  • Stir in cumin, smoked paprika, chili powder, salt, and black pepper to evenly coat the meat.
  • Add black beans, fire roasted diced tomatoes, chopped cilantro, and lime juice. Mix well.
  • Stuff each roasted poblano half with the turkey mixture, keeping the stuffing side facing up.
  • Bake stuffed peppers for an additional 10-12 minutes.
  • Remove from oven and sprinkle each pepper with 1 tablespoon shredded Mexican cheese.
  • Return to oven and bake for 2 minutes until cheese has melted.
  • Remove from oven and allow peppers to cool slightly.
  • Meanwhile, blend Greek yogurt, avocado, garlic, lime juice, ground cumin, red pepper flakes, and salt in a food processor until smooth.
  • Drizzle avocado crema over each stuffed poblano and garnish with fresh cilantro before serving.

Notes

  • Use fresh, ripe avocados for creamy crema.
  • Store leftovers in an airtight container up to 3 days.
  • Swap ground turkey with chicken or beef if preferred.
  • Add extra cheese or spice for bolder flavor.