Directions: |
Directions:Preheat oven to 375. Spray a baking dish (that's large enough to hold four poblano halves) with non-stick spray.
Heat the olive oil in a large frying pan. Add the ground turkey and brown over medium-high heat until the turkey is cooked through, any water is evaporated, and turkey is nicely browned. When the turkey is browned, add the green chile enchilada sauce, minced garlic, cumin, salt, and pepper and simmer over medium-low heat until the sauce has reduced and the meat mixture looks dry.
While the turkey cooks, cut the two large poblanos in half lengthwise; cut out the seeds and cut away the stem part; discard. Put the pepper halves on a plate and microwave 2-3 minutes, just until they're barely softened enough to fully open to be stuffed. Chop enough of the other poblano pepper to make 1/2 cup (or use it all if you're a poblano fan). Slice 1/2 cup green onion.
When the turkey mixture has simmered enough that the bottom of the pan looks dry, turn off the heat. Stir in the lime juice, chopped poblano and the sliced green onion. Stir in 1 cup of mozzarella. Hold the pepper half over the frying pan while you stuff each half with the meat mixture (some will fall down into the pan). You may need to pile it on and press down on it to use all the meat. Put filled peppers in the baking dish and top each one with about a tablespoon of additional shredded mozzarella.
Bake 25-30 minutes or until the filling is very hot and the cheese is melted and starting to brown. Serve hot, with sour cream, hot sauce, or salsa if desired. |
This recipe for Cheesy Stuffed Poblano Peppers is from