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Welcome to the delightful world of Poblano Paradise, where we elevate humble ingredients into a culinary masterpiece. This recipe for stuffed poblano peppers is a vibrant and scrumptious option that will surely impress family and friends alike. Imagine tender poblano peppers bursting with a nutritious filling of ground turkey, quinoa, black beans, and sweet corn, all crowned with a generous layer of melted cheddar cheese. Not only does this dish tantalize the taste buds, but it also offers a healthy twist that can fit seamlessly into any balanced diet.

Stuffed Poblano Peppers with Turkey

Discover the deliciousness of stuffed poblano peppers with turkey in this vibrant recipe that's sure to impress! These tender peppers are filled with a nutritious mix of ground turkey, quinoa, black beans, and corn, topped with gooey melted cheddar cheese. Perfect for weeknight dinners or gatherings, this dish not only satisfies your taste buds but also fits into a healthy diet. Explore the unique flavors and health benefits of poblano peppers and learn how to make this culinary delight step by step. Enjoy a delightful meal that’s colorful, hearty, and packed with goodness!
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Ingredients
  

4 large poblano peppers

1 pound ground turkey

1 cup cooked quinoa

1 small onion, finely diced

2 cloves garlic, minced

1 cup black beans, rinsed and drained

1 cup corn (either canned or frozen works well)

1 cup shredded cheddar cheese

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream (optional, for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to get it ready for baking the stuffed peppers.

    Prepare the Peppers: Take the large poblano peppers and carefully cut the tops off each pepper. Then, using a small knife or spoon, remove the seeds and membranes from inside, ensuring a clean cavity for the stuffing. Set the prepared peppers aside.

      Cook the Turkey: In a large skillet, heat the olive oil over medium heat. Once hot, add the finely diced onion and minced garlic. Sauté the mixture, stirring occasionally, until the onion becomes translucent and fragrant, approximately 3-4 minutes.

        Add the Ground Turkey: To the skillet, add the ground turkey. Cook it until it's completely browned and no longer pink, using a spatula to break it into small pieces as it cooks, which should take about 5-7 minutes.

          Mix in the Ingredients: Once the turkey is cooked, stir in the cooked quinoa, rinsed black beans, corn, cumin, and smoked paprika. Season the mixture with salt and pepper to enhance the flavors. Mix everything thoroughly until heated through, about 3-4 minutes. Afterward, remove the skillet from the heat.

            Stuff the Peppers: Take each poblano pepper and carefully spoon the turkey filling into each one, packing it in gently but firmly. Place the stuffed peppers upright in a baking dish, ensuring they stand tall and stable.

              Top with Cheese: Generously sprinkle the shredded cheddar cheese over the top of each stuffed pepper, covering the filling.

                Bake: Cover the baking dish with aluminum foil to prevent drying out, and place it in the preheated oven. Bake for 25 minutes. After this time, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown, and the peppers are tender.

                  Garnish and Serve: Once baked, remove the dish from the oven and allow the peppers to cool slightly. Garnish with freshly chopped cilantro for an added burst of flavor and color. Serve with a dollop of sour cream on the side, if desired.

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

                      - Presentation Tips: Arrange the stuffed peppers on a vibrant serving platter, ensuring a sprinkle of cilantro adorns the top for a fresh finish. You could also serve lime wedges on the side for that extra zesty flavor.