Tex-Mex Turkey-Stuffed Peppers

with enchilada sauce and Chihuahua cheese

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

So maybe your stuffed pepper experience is limited to a few microwave meals or jalapeño poppers at your local wing place. No time like the present to expand your packed pepper preferences. These poblanos are stuffed with seasoned turkey and corn, and topped with cheese and cilantro. Delicious and easy-to-make, you'll be calling yourself a stuffed pepper connoisseur after cleaning your plate.

In Your Box (serves 2)

  • ¼ oz. Cilantro
  • 3 Poblano Peppers
  • 1 Red Onion
  • 12 oz. Ground Turkey
  • 3 oz. Corn Kernels
  • 1½ Tbsp. Chile and Cumin Rub
  • Info
    3 oz. Shredded Chihuahua Cheese
  • 4 fl. oz. Red Enchilada Sauce
  • Nutrition (per serving)

  • Calories
    636
  • Carbohydrates
    30g
  • Fat
    40g
  • Protein
    43g
  • Sodium
    1586mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Halve poblanos lengthwise. Remove seeds and ribs. Halve and peel onion. Cut halves into ½" dice. Mince cilantro, stems and leaves. Peel husk off corn and carefully remove kernels from cob.

  • Step 2 - Roast the Poblanos
    2

    Roast the Poblanos

    Place poblanos on prepared baking sheet, cut side down. Spray peppers with cooking spray. Roast in hot oven until peppers are tender, but not completely cooked, 10-12 minutes. Don't worry if peppers char a bit; this adds flavor to the dish. While poblanos roast, brown turkey.

  • Step 3 - Brown the Turkey
    3

    Brown the Turkey

    Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add ground turkey to hot pan and stir occasionally, breaking up with a spoon, until no pink remains, 8-10 minutes. Transfer turkey to a mixing bowl. Reserve pan; no need to wipe clean.

  • Step 4 - Cook the Filling
    4

    Cook the Filling

    Return pan used to brown turkey to medium-high heat. Add onion to hot pan and stir occasionally until lightly charred, 4-5 minutes. Add corn, seasoning rub, cilantro (reserve a pinch for garnish), and ¼ tsp. salt. Stir occasionally until corn is heated and onion is tender, 2-3 minutes. Transfer filling to bowl containing turkey. Stir to combine. Reserve pan; no need to wipe clean.

  • Step 5 - Assemble and Roast the Poblanos
    5

    Assemble and Roast the Poblanos

    Carefully, flip poblanos so cut side is up and distribute filling evenly among halves. You may not use all the filling. Top with Chihuahua cheese. Roast in hot oven until cheese is melted, 8-10 minutes. While poblanos roast, add enchilada sauce to pan used to cook filling and place over medium heat. Stir occasionally until heated through, 5-6 minutes. Remove from burner. Plate dish as pictured on front of card, placing enchilada sauce on a plate and topping with poblanos. Garnish with remaining cilantro. Bon appétit!