Pseudo Chile Relleno
- Number of Servings: 1
Ingredients
1 poblano pepper4 oz. extra lean ground turkey breast1 clove garlic, minced1/4 cup chopped onion1/4 bell pepper, any color, chopped1 medium tomato, diced2 tsp olive oil1/4 cup monterey jack cheese salt, pepper, and cumin, to taste
Place the clean, whole poblano in oven and cook on "broil" until the skin is charred and starts to split. Put the hot pepper in a bowl and cover it with plastic wrap to help steam the skin loose.
While the poblano steams, brown the ground turkey in a small skillet. When cooked through, add the oil, bell pepper, garlic and onions and cook until softened. Add the tomatoes and seasonings and heat thoroughly.
When the poblano is cool enough to handle, cut it in half and remove the seeds and ribs. Stuff each half with the turkey and veggie mixture and place in a small oven-safe dish or pan. If there's extra stuffing, it can be poured in around the edges. Sprinkle the cheese over the stuffed poblano and broil until the cheese is melted.
*Makes one hearty serving.
Number of Servings: 1
Recipe submitted by SparkPeople user KARLAMG86.
While the poblano steams, brown the ground turkey in a small skillet. When cooked through, add the oil, bell pepper, garlic and onions and cook until softened. Add the tomatoes and seasonings and heat thoroughly.
When the poblano is cool enough to handle, cut it in half and remove the seeds and ribs. Stuff each half with the turkey and veggie mixture and place in a small oven-safe dish or pan. If there's extra stuffing, it can be poured in around the edges. Sprinkle the cheese over the stuffed poblano and broil until the cheese is melted.
*Makes one hearty serving.
Number of Servings: 1
Recipe submitted by SparkPeople user KARLAMG86.
Nutritional Info Amount Per Serving
- Calories: 374.4
- Total Fat: 19.7 g
- Cholesterol: 70.1 mg
- Sodium: 246.0 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 3.5 g
- Protein: 35.4 g
Member Reviews