Chile Relleno, Cream Cheese &Turkey Stuffed Poblano Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
27 ounces lean ground turkey4 large poblano peppers1 large onion (200 grams)1 (4 oz) cans of whole green chilies, diced8 oz fat free cream cheese, softenedcumin, paprika, chili powder, garlic powder, salt to tastebeef bouillon cube1/2 cup roasted tomatillo salsa (Costco)shredded parmesan cheese (1/4 cup)Mexican blend shredded cheese* (not included in nutrition information)Optional: a little fresh chopped cilantro
Preheat oven to broil.
Cut poblano peppers in half lengthwise and clean out seeds. Broil for about 12 minutes; skin side up. Remove from broiler and place skin side down in a casserole dish.
Lower oven temperature to 350 degrees.
Brown turkey and add diced onion, salsa, diced green chilies, and spices including beef bullion.
Let meat simmer while you combine softened cream cheese, garlic power, salt and parmesan cheese. Evenly distribute cheese mixture onto the peppers.
Pour turkey mixture on top of peppers. Sprinkle with shredded mexican cheese.
Bake for 20-25 minutes at 350 degrees
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user SHATAN1.
Cut poblano peppers in half lengthwise and clean out seeds. Broil for about 12 minutes; skin side up. Remove from broiler and place skin side down in a casserole dish.
Lower oven temperature to 350 degrees.
Brown turkey and add diced onion, salsa, diced green chilies, and spices including beef bullion.
Let meat simmer while you combine softened cream cheese, garlic power, salt and parmesan cheese. Evenly distribute cheese mixture onto the peppers.
Pour turkey mixture on top of peppers. Sprinkle with shredded mexican cheese.
Bake for 20-25 minutes at 350 degrees
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user SHATAN1.
Nutritional Info Amount Per Serving
- Calories: 203.5
- Total Fat: 7.4 g
- Cholesterol: 74.3 mg
- Sodium: 410.2 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 0.5 g
- Protein: 23.7 g
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