Tex Mex Turkey Stuffed Poblanos
Ground turkey is a great alternative to ground beef in many recipes. While it is a great low-fat substitution and high in protein (perfect for low carb recipes and Lean and Green Recipes) it lacks flavor and can be dry if not cooked properly.
This week's recipe solves both of those problems and results in a dish that is moist, juicy and full of incredible flavor. Tex Mex Turkey Stuffed Poblano Peppers are a perfect quick and easy Lean and Green Recipe for a weeknight meal.
You can also prep these ahead of time and put in the fridge until ready to heat. If you meal prep, this is one for the keeping for sure! Making a double batch of these at the beginning of the week makes for great lunches as well. As an extra benefit, you can freeze the leftovers individually and pop in the microwave at a later date. Cook once and eat many times.
Tex Mex Turkey Stuffed Poblanos
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Total Time: 35 Minutes
Servings: ~4 Serving
- 2 large poblano peppers (or bell peppers) cut in half lengthwise and seeds removed
- 4 tsp Stacey Hawkins Roasted Garlic Oil (or fresh garlic and oil of your choice)
- 2 pounds ground turkey, 98% lean
- 1 T (one capful) Stacey Hawkins Southwestern Seasoning or Phoenix Sunrise Seasoning (or garlic, onion, cilantro, cumin and black pepper)
- 1 C reduced fat extra sharp cheddar cheese, shredded (divided)*
- 8 T sour cream
- fresh cilantro and/or sliced jalapenos for garnish
- Preheat the oven to 350 degrees. Spray a casserole dish large enough to hold the pepper halves with nonstick cooking spray and place the peppers, cut side up into the dish. Bake for 15 minutes.
- While peppers are cooking, add the Roasted Garlic Oil to a large skillet and heat over medium high heat.
- Add turkey to the pan and sprinkle with the seasoning. Cook for 10 minutes, stirring occasionally, until turkey is browned.
- Remove meat from the heat and stir in 1/2 C of the cheddar cheese.
- Remove the peppers from the oven and place equal portions of the meat into the pepper halves. Sprinkle with remaining cheese and bake until poblanos are tender and cheese is melted, about 5-7 additional minutes.
- Drizzle 2 T of sour cream over each pepper and sprinkle with cilantro and/or jalapenos if desired.
*You may use different cheeses here as well. For example, 1/2 C cheddar in the turkey and 1/2 C mexican white cheese (like queso fresco) can be used instead.
Serving Size is 7 ounces of turkey and 1/2 pepper. Serves 4.
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Nutritional Data Information:
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guaran- tee. The data is calculated through an online nutritional calculator, Very Well Fit. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.