Stuffed Poblano peppers
Ingredients
Bolded items are eligible for purchase using Fresh Funds
- 1 tablespoon olive oil
- 1/2 white onion, diced
- 1 lb ground turkey
- 1 can low sodium black beans, drained and rinsed
- 1 can diced tomatoes and chilis
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1/2 cup hot water
- 1/2 cup shredded Mexican style cheese
- 8 poblano peppers, tops and seeds removed
Instructions
- Preheat the oven to 350 degrees
- Heat the olive oil in a large pan over medium heat
- Sauté the onion for 5-7 minutes or until tender
- Add the ground turkey and cook until browned
- Add the black beans, diced tomatoes, tomato paste, chili powder, cumin, garlic powder and hot water then stir well to fully combine
- Allow the mixture to simmer uncovered for 5-10 minutes until most of the liquid is gone
- Remove from heat and stir in the cheese until melted
- Line a sheet pan with foil and lightly coat with cooking spray
- Spoon about 3 tablespoons of the mixture into each of the peppers
- Place peppers on their sides evenly across the baking sheet and roast for 25-30
*If you don't need all 8 peppers, go ahead and make all of the filling. It will keep in a sealed container in the fridge for up to 4 days, and would also be delicious wrapped in a whole wheat tortilla.
Nutrition Info Per Serving
370
Calories
35g
Carbohydrates
You can subtract the dietary fiber from the carb count.
35g - 11g = 24g
40g
Protein
11g
Fiber
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