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Stuffed peppers have long been a beloved dish across various cuisines, celebrated not only for their vibrant presentation but also for their versatility and heartiness. They serve as a canvas for culinary creativity, allowing cooks to experiment with a wide array of ingredients and flavors. In this recipe, we shine a spotlight on a particular favorite: Stuffed Poblano Peppers with Turkey. This dish marries the unique, smoky flavor of poblano peppers with a satisfying filling of ground turkey and quinoa, making it a wholesome option for health-conscious eaters and families looking for a balanced meal.

Stuffed Poblano Peppers with Turkey

Discover the deliciousness of stuffed poblano peppers filled with hearty ground turkey and quinoa. This recipe celebrates the smoky, mild flavors of poblano peppers, paired with nutritious ingredients like black beans and corn. Perfect for family dinners or meal prep, these colorful peppers are not only visually appealing but also offer a satisfying, balanced meal that's both healthy and flavorful. Get ready to impress your loved ones with this wholesome delight!
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Ingredients
  

4 large poblano peppers

1 pound ground turkey

1 cup cooked quinoa

1 cup black beans, drained and rinsed

1 cup corn (use fresh, frozen, or canned)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup diced tomatoes (canned or fresh)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 cup shredded Monterey Jack cheese (or cheese of your choice)

2 tablespoons olive oil

Fresh cilantro or parsley for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Prepare the Peppers: Carefully slice the tops off the poblano peppers and remove the seeds inside. For those who enjoy a milder flavor, consider charring the peppers using a culinary torch or by placing them under the broiler for a brief period until they become slightly blackened. Once charred, place them in a bowl and cover with a kitchen towel for 5-10 minutes to steam, which will aid in peeling the skin if desired (this step is optional).

      Cook the Turkey Mixture: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, mix in the minced garlic and cook it for an additional minute until fragrant.

        Add Turkey: Introduce the ground turkey to the skillet, using a spatula to break it apart. Season with cumin, smoked paprika, chili powder, salt, and black pepper. Continue to cook for approximately 6-8 minutes, or until the turkey is well browned and fully cooked.

          Combine the Filling: Gently fold in the cooked quinoa, black beans, corn, and diced tomatoes. Stir everything together and cook for another 2-3 minutes until all ingredients are heated through. Taste the mixture and adjust the seasoning if necessary.

            Stuff the Peppers: Using a spoon, carefully fill each poblano pepper with the turkey mixture, pressing it down lightly to pack the filling. Arrange the stuffed peppers upright in a baking dish.

              Top with Cheese: Generously sprinkle shredded Monterey Jack cheese on top of each filled pepper, ensuring they are well covered.

                Bake the Peppers: Cover the baking dish with aluminum foil and place it in the preheated oven for 25 minutes. After this time, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.

                  Garnish and Serve: Once done, take the dish out of the oven and allow the peppers to cool for a few minutes. Garnish the stuffed peppers with freshly chopped cilantro or parsley. Serve with lime wedges on the side, inviting guests to add a zesty squeeze over the top before enjoying.

                    Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4

                      - Presentation Tips: Serve these colorful peppers on a vibrant plate, sprinkling additional cilantro on top, and arrange lime wedges for a decorative touch.