Chili-Stuffed Poblano Peppers Recipe
Chili-Stuffed Poblano Peppers
Kitchen Science
4
30 minutes
496
Chili-stuffed Poblano Peppers is one of those recipes that appeal to everyone. It's hearty, satisfying, and full of flavor. And while there are a million different ways to make chili, one of the best ways to enjoy it is by stuffing it into a poblano pepper and topping it with cheese.
It's simple to prepare and always a hit with family and friends. They're the perfect way to enjoy chili on a cold winter day. So if you're craving a delicious twist on a classic, try Chili-Stuffed Poblano Peppers.
Ingredients
- 1 Pound ground turkey, lean (93 percent lean)
- 1 Can (15 oz.) chili (no beans)
- 1⁄4 tsp of Salt
- 1 ½ cups Shredded Mexican cheese blend
- 1 Medium coarsely chopped tomato
- 4 Chopped green onions
- 4 Big poblano peppers
- 1 tbsp Extra virgin olive oil
Directions
Heat the broiler. Cook the turkey in a frying pan over medium heat, crumbling the meat occasionally for 5 to 7 minutes until it is no longer pink; drain.
Heat through the chile and salt. Combine 1/2 cup cheese, tomato, and green onions in a mixing bowl.
Meanwhile, remove the seeds from the peppers by cutting them in half lengthwise. Brush with oil and place cut side down on a foil-lined 15x10x1-inch baking tray. Broil for 5 minutes at 4 inches from heat, or until skins blister.
- Turn peppers with tongs. Fill with the turkey mixture and the rest of the cheese. Broil for another 1-2 minutes or until the cheese is melted.