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At the heart of this dish lies the poblano pepper, a staple in Mexican cooking known for its mild heat and rich flavor profile. Poblano peppers are not just delicious; they are also packed with essential nutrients that contribute to overall health.

Stuffed Poblano Peppers with Turkey

Discover the vibrant and delicious Spicy Turkey Fiesta Stuffed Poblano Peppers! This healthy and flavorful dish showcases the essence of Mexican cuisine, with poblanos packed with nutritious ingredients like ground turkey, quinoa, and black beans. Bursting with bold spices, these peppers are not just visually appealing but also a satisfying option for anyone looking to enjoy a wholesome meal. Perfect for family dinners or meal prep, let this tasty recipe elevate your dining experience!
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Ingredients
  

4 large poblano peppers

1 pound ground turkey

1 cup cooked quinoa

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 small onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper, to taste

1 cup shredded cheese (cheddar or a Mexican blend)

1 tablespoon olive oil

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Wash the poblano peppers and slice them in half lengthwise. Remove the seeds and membranes, and set them aside.

      Cook the Turkey Mixture: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.

        Add Ground Turkey: Add the ground turkey to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain any excess fat.

          Season the Filling: Stir in the cooked quinoa, black beans, corn, cumin, smoked paprika, chili powder, salt, and pepper. Mix well and let it cook for an additional 2-3 minutes to allow the flavors to meld.

            Stuff the Peppers: Remove the skillet from heat and fold in ½ cup of the shredded cheese. Spoon the turkey mixture into each poblano half, filling them generously.

              Top with Cheese: Place the stuffed peppers in a baking dish and sprinkle the remaining cheese over the tops.

                Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

                  Garnish and Serve: Remove from the oven, let cool slightly, and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings