stuffed poblano peppers
Turkey
Stuffed Poblano Peppers
Satisfying enough for a dinner or even a big snack, stuffed poblano peppers add a little heat to your weekly menu and pack a whole bunch of protein.
Ingredients
- 1/2 pound italian turkey sausage links, casings removed
- 1/2 pound lean ground beef (90% lean)
- 1 package (8.8 ounces) ready-to-serve spanish rice
- 4 large poblano peppers
- 1 cup enchilada sauce
- 1/2 cup shredded mexican cheese blend
- minced fresh cilantro, optional
Directions
- Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking meat into crumbles; drain.
- Prepare rice according to package directions. Add rice to meat mixture.
- Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, carefully turn peppers.
- Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.
