Poblanos Stuffed with Chipotle Turkey Chili
The recipe Poblanos Stuffed with Chipotle Turkey Chili is ready in roughly 45 minutes and is definitely an outstanding gluten free option for lovers of American food. One portion of this dish contains roughly 47g of protein, 18g of fat, and It can be enjoyed any time, but it is especially good for The Super Bowl. It works well as an expensive side dish. If you have ground cumin, canned tomatoes, poblano peppers, and a few other ingredients on hand, you can make it.
Instructions
Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
Meanwhile, in a large nonstick skillet over medium heat, cook the turkey, onion and garlic in oil until meat is no longer pink; drain.
Add the tomatoes, corn, chipotle pepper, adobo sauce, salt, cumin, chili powder and pepper; heat through.
Remove from the heat; stir in 2 tablespoons cilantro. Set aside.
Peel off and discard charred skins from poblanos.
Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1/2 cup turkey mixture.
Place peppers in a greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 375° for 10-15 minutes or until cheese is melted.
Sprinkle with remaining cilantro.