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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 332.0
  • Total Fat: 12.7 g
  • Cholesterol: 86.0 mg
  • Sodium: 403.8 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 8.3 g
  • Protein: 34.1 g

View full nutritional breakdown of Roasted Stuffed Poblanos ( calories by ingredient
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Roasted Stuffed Poblanos (

Submitted by: CHENIA

Introduction

This is a healthy take on the Chile Relleno that I came up with. Instead of coating it any frying it, I stuffed it with veggies and a little ground turkey, topped it with some lowfat cheese and baked them. In order to keep them from falling apart, I put the stuffed chilies in a foil pouch and baked them. You can either eat them straight out of the pouch or, what I did was slid it out onto a whole wheat tortilla and ate it as a burrito. Yum!! This is a healthy take on the Chile Relleno that I came up with. Instead of coating it any frying it, I stuffed it with veggies and a little ground turkey, topped it with some lowfat cheese and baked them. In order to keep them from falling apart, I put the stuffed chilies in a foil pouch and baked them. You can either eat them straight out of the pouch or, what I did was slid it out onto a whole wheat tortilla and ate it as a burrito. Yum!!
Number of Servings: 3

Ingredients

    6 Fresh Pasilla or Poblano Peppers
    12 oz ground turkey
    3 tbsp medium taco sauce
    1 zucchini, chopped
    1 red pepper, chopped
    1 onion chopped
    1 package mushrooms chopped
    Mexican seasonings
    3 oz lowfat chedder/colby cheese, shredded

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Directions

Roast Poblanos over an open flame until blistered (or can use broiler as well) and blackened. Have ready a plastic bag with a teaspoon of water in it and put chilies in as soon as they come off the flame, seal it up and set it aside to steam for about 15 minutes. This will loosen up the skin for easy peeling.
Meantime, saute the chopped veggies and season with spices (ex.: garlic powder, cumin, oregano, I use a mexican spice blend from Henry's that is pretty good). Saute until soft. Set aside.

In a seperate pan, brown ground turkey and then add taco sauce. Set aside

Get the chilies out of the bag, and gently scrape off the charred bits of skin. Then slice down the side and remove the stem and seeds.
After all the chilies are cleaned out, cut 6 squares of foil bigger than the chili so you can fold it up in a pouch. In each foil square, place the chili in the middle, opened. Divide the meat into each of the 6 chilies, then top with the veggie mixture (you may have some left over, don't over fill them) and then put 1/2 oz of cheese on each one. Fold them up in the foil and place them in a casserole into a 350 degree oven for about 20 minutes.

1 serving is 2 chilies. You can serve it with brown rice, tortillas, plain, anyway you choose! Enjoy!



Number of Servings: 3

Recipe submitted by SparkPeople user CHENIA.






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