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If you’re seeking a meal that is not only bursting with flavor but also packs a nutritional punch, look no further than flavor-packed turkey stuffed poblano peppers. This dish marries the subtle heat of poblano peppers with a hearty filling of ground turkey, quinoa, and black beans, making it a satisfying and wholesome dinner option. Whether you are feeding a family or preparing a meal for yourself, these stuffed peppers offer a delightful combination of taste and health benefits.

Stuffed Poblano Peppers with Turkey

Discover a delicious and nutritious meal with flavorful turkey stuffed poblano peppers! This recipe combines mild poblano peppers with ground turkey, quinoa, and black beans for a satisfying dinner that’s as wholesome as it is tasty. Ideal for meal prep or family dinners, these versatile stuffed peppers can cater to various dietary preferences. Packed with vitamins, protein, and rich in flavor, they are sure to become a household favorite!
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Ingredients
  

4 large poblano peppers

1 lb ground turkey

1 cup cooked quinoa

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup shredded cheese (cheddar or Mexican blend)

1 tablespoon olive oil

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Poblano Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the poblano peppers and carefully remove the seeds and ribs. You can roast them for added flavor: place them on a baking sheet and roast for about 15 minutes until the skin is blistered. Set aside.

    Sauté the Veggies: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

      Cook the Turkey: Add the ground turkey to the skillet, breaking it up with a wooden spoon. Cook until browned and cooked through, about 7-10 minutes.

        Mix in Ingredients: Stir in the cooked quinoa, black beans, corn, cumin, smoked paprika, chili powder, salt, and black pepper. Combine everything well and let it cook for another 3-4 minutes to heat through. Remove from heat and stir in half of the shredded cheese.

          Stuff the Peppers: Carefully stuff each poblano pepper with the turkey mixture, packing it tightly. Place the stuffed peppers in a baking dish, standing upright if possible.

            Bake the Peppers: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil, sprinkle the remaining cheese on top of each pepper, and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

              Serve: Remove from the oven and let them cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side. Enjoy the flavorful and hearty stuffed peppers!

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4