For the poblanos:
- 4 large fresh poblano chiles
- 1 1/4 cups homemade enchilada sauce
- 1/2 cup Colby-Jack shredded cheese blend
- cilantro sprigs or chopped scallions, for garnish
For the turkey:
- 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
To roast the peppers:
- Lay the poblano peppers on a work surface so they sit flat naturally without rolling.
- 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. Carefully cut out and remove the core, then scoop out the seeds.
- 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.
- Transfer to a plastic bag (or place in a bowl and cover with plastic wrap) and let steam for 10 to 15 minutes to loosen the skins. 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.
- Set the roasted poblanos aside.
- Preheat the oven to 350°F.
- Pour 1-1/4 cups of the sauce into the bottom of a 9 x 12-inch casserole dish.
To make the turkey:
- Meanwhile, 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.
- Add the chopped onions, garlic, pepper, tomato and cilantro and continue cooking on a low heat.
- Add cumin, oregano, bay leaves, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well, reduce heat to low and simmer covered about 15 minutes.
- Carefully stuff about 1/2 cup of the turkey mixture into each poblano pepper.
- Place the peppers seam side up over the sauce in the baking dish and top each with 2 tbsp of cheese.
- Cover the dish tightly with foil and bake in the oven until hot and bubbly, about 30 minutes.
- Serve hot topped with cilantro or scallions on top.
Yield: 4 servings, Serving Size: 1 stuffed poblano with 1/4 cup sauce
- Amount Per Serving:
- Freestyle Points: 6
- Points +: 6
- Calories: 233 calories
- Total Fat: 5g
- Saturated Fat: g
- Cholesterol: 77.5mg
- Sodium: 390mg
- Carbohydrates: 13g
- Fiber: 3g
- Sugar: 5g
- Protein: 22g