I am consistently blown away by Gina Homolka who is better known as the blogger who created Skinnytaste.com. She is incredibly talented and has mastered created healthy, balanced dishes without sacrificing flavor. I have shared her recipes with family and friends over the years and am always delighted when I hear the rave reviews from the cook on behalf of his or her family. The most common reaction is, “they didn’t even know it was ‘healthy’ food!” That is a testament to Gina’s talent.
I love stuffed peppers – especially poblano peppers. When I saw this recipe on Gina’s blog, I knew I had to make it asap. And, it did not disappoint. I hope you enjoy this SkinnyTaste recipe as much as we did.
Roasted Poblano Peppers
- 4 large fresh poblano chiles
- Step 1 Lay the poblano peppers on a work surface so they sit flat naturally without rolling.
- Step 2 Using a small, sharp knife, cut a lengthwise slit along one side of each of the poblano peppers, then make a small cross-wise slit along the top to create a T-shaped slit, careful not to cut the stem off.
- Step 3 Carefully cut out and remove the core, then scoop out the seeds.
- Step 4 Using tongs, roast the poblano chiles over an open flame such as the grill, broiler or stovetop, turning often until the skin is completely blistered.
- Step 5 Transfer to a plastic bag (or place in a bowl and cover with plastic wrap)
- Step 6 Let steam for 10 to 15 minutes to loosen the skins.
- Step 7 Once they are cool enough to handle, use a butter knife to scrape away the charred skins and discard, careful not to tear the peppers.
- Step 8 Set the roasted poblanos aside.
- 1 1/4 cups homemade enchilada sauce
- 1/2 cup Colby-Jack shredded cheese blend
- Cilantro sprigs or chopped scallions, for garnish
- 12 oz 93% lean ground turkey
- 1/4 cup onion, finely chopped
- 2 cloves minced garlic
- 1/2 medium tomato, chopped
- 1/4 cup bell pepper, finely chopped
- 2 tbsp cilantro
- 2 oz canned tomato sauce
- Kosher salt
- Fresh ground pepper
- 3/4 tsp ground cumin
- 1/8 tsp oregano
- 1 bay leaf
- Step 1 Preheat the oven to 350°F.
- Step 2 Pour 1-1/4 cups of the sauce into the bottom of a 9 x 12-inch casserole dish.
- Step 3 Brown the ground turkey on medium heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces.
- Step 4 Add the chopped onions, garlic, pepper, tomato and cilantro and continue cooking on a low heat.
- Step 5 Add cumin, oregano, bay leaves, and more salt if needed.
- Step 6 Add tomato sauce and 1/4 cup of water and mix well, reduce heat to low and simmer covered about 15 minutes.
- Step 7 Carefully stuff about 1/2 cup of the turkey mixture into each poblano pepper.
- Step 8 Place the peppers seam side up over the sauce in the baking dish and top each with 2 tbsp of cheese.
- Step 9 Cover the dish tightly with foil and bake in the oven until hot and bubbly, about 30 minutes.
- Step 10 Serve hot topped with cilantro or scallions on top.