Bring on the Veggie...Stuffed Poblano Peppers

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 220.3
  • Total Fat: 13.8 g
  • Cholesterol: 59.2 mg
  • Sodium: 180.2 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 15.8 g

View full nutritional breakdown of Bring on the Veggie...Stuffed Poblano Peppers calories by ingredient


Introduction

So this is a take on Chef Meg's Creamy Green Enchiladas, I love the idea of lots of veggies but was looking for a different way to serve the veggies and I LOVE cheese. So this is my way. So this is a take on Chef Meg's Creamy Green Enchiladas, I love the idea of lots of veggies but was looking for a different way to serve the veggies and I LOVE cheese. So this is my way.
Number of Servings: 6

Ingredients

    1 lb ground turkey breast
    10 oz frozen chopped spinach
    1/4 cup chopped carrots
    1 med onion chopped
    2 tsp garlic paste or 2 cloves
    1 jalapeno chopped
    1 cup portabell mushrooms chopped
    1 tsp red pepper flakes or more if you like it HOT
    1 tsp cumin
    1 cup reduced fat sour cream
    1/4 shredded montery cheese
    1/4 cup shredded sharp cheese
    2 TBSP soy milk or milk, (I prefer soy milk)
    3 whole poblano peppers de-seeded and cut in half

Directions

Heat Oven to 350

Saute onions, mushrooms, carrots, jalapenos, spinach, garlic.

Brown turkey with spices and garlic. Salt and pepper if desired.

Combine veggies and turkey, cheese, milk, and sour cream.

Fill pepper halves with mixture and bake for 30-40 minutes or until peppers are soft.

I made half of a pepper a serving its tons of food.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user KACLOM.