Poblano stuffed with Turkey Chorizo

  • Yield: 4 servings


4medium poblano pepper
1pound lean ground turkey
2tablespoons oil
3cloves garlic minced
3tablespoons ground chili
1teaspoon ground cumin
1tablespoon oregano
2tablespoons salt
1teaspoon gound black pepper
2tablespoons white vinegar
2medium tomatoes diced
16ounces salas (your favorite brand)
8ounces low fat shredded cheddar


Roast peppers over either a grill, gas burner or under a broiler until skin is blackened. Place in plastic bag or covered bowl for 10 minutes. Remove skin and slit open along the side to remove seeds.

In a saute pan brown turkey using some oil. When almost browned add minced garlic and saute for 2-3 minutes more. Then add chili powder and cumin and saute for 2-3 minutes more. Add oregano, salt, black pepper, vinegar and diced tomatoes and simmer for 5-10 minutes. Add water if it get's too dry. You want it moist but no excess liquid. Set aside and let cool for 15 minutes.

Preheat oven to 375 and place a little of the salsa in the bottom of a oven proof dish large enough to hold all four peppers. Mix the cooled turkey chorizo with 1/2 the cheese and a couple spoon fulls of salsa. Then place 1/4 of mixture in each pepper and place in dish with slit to the side. spoon remaining salsa over peppers and top with remaining cheese. Bake for 15-25 minutes until heated through and cheese is melted.