Roasted Poblano Pepper Stuffed with Spicy Chipotle Turkey and Pepper Jack Cheese
July 5, 2017
: 4
: 35 min
: 45 min
: Moderate
Ingredients
- 1 pair of rubber gloves (see Quick Tips below recipe)
- 4 fresh poblano chile peppers
- 1 pound ground turkey
- 1 1/3 cups cooked brown rice
- 1 cup purchased roasted tomato salsa
- 1/3 cup no-salt-added tomato sauce
- 1 canned chipotle chile pepper in Adobo sauce, drained and finely chopped
- 1/4 teaspoon kosher salt
- 1/3 cup fresh shredded Pepper Jack cheese
Directions
- Step 1 Preheat oven to 425 degrees. Rub poblanos with oil, and place on baking sheet. Roast 30 to 45 minutes, or until charred on all sides, turning with tongs. Transfer to bowl, cover, and let steam 15 minutes. Rub off skins Discard skins. Reduce oven temperature to 375 degrees.
- Step 2 Cut a thin lengthwise slice from sides of peppers. Remove stems, seeds, and membranes, keeping peppers intact. Place peppers in a 15x10x1-inch baking pan. Set aside.
- Step 3 In a large skillet, cook ground turkey over medium heat until brown. Darin off fat. Stir in cooked rice, salsa, tomato sauce, chipotle pepper, and salt. Thoroughly heat.
- Step 4 Divide turkey mixture among peppers, spooning as much into the pepper cavities as possible and mounding the rest on top. Sprinkle with cheese. Bale for 10 to 15 minutes or until cheese melts and the turkey mixture is heated through.
- Step 5 Enjoy!
Q U I C K T I P S:
Because chile peppers contain that can burn your skin and volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Real cheese lovers will want to add additional cheese to the peppers before eating….so go ahead and grate a little extra!
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