Ahh stuffed peppers. Always a favorite. Poblanos are also something that I find delicious and heavily used around the house during the winter months. Nummy Nums!
Prep Time: 10 minutes Total Time: 35 minutes Serves: 2 people
Ingredients you need to cook this shit:
- 1/2 cup of Jasmine rice
- 2 Poblano Peppers
- 1 Yellow Onion
- 1/4 oz. Cilantro
- 7.5 oz. corn
- 1 Lime
- 10 oz. Ground Turkey
- 1 tsp Dried Oregano
- 1 TBSP of Southwest Spice Blend
- 1 Chicken Stock Concentrate
- 7 oz. Diced Tomatoes
- 1/2 cup of Cheddar Cheese
- 2 TBSP of Sour Cream
- 2 tsp of Olive Oil
Directions to cook this shit:
- Wash all your produce. Halve poblanos lengthwise, removing stems and seeds. Peel, halve, and finely chop onion. Roughly chop cilantro. Drain half the corn from container. Halve lime; cut one half into wedges.
- Adjust rack to middle position and preheat oven to 450 degrees. Bring 1 cup water and a pinch of salt to a boil in a small pot. Once boiling, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes.
- Place poblanos skin-side down on a baking sheet. Roast in oven until blistered and softened, about 15 minutes. Once done, remove from oven and set aside to cool. Preheat broiler to high.
- Heat a large drizzle of olive oil in a large, tall-sided pan over medium-high heat. Add onion and cook, tossing, until softened, 3-4 minutes. Add turkey, oregano and Southwest spice to pan with onion, breaking up meat into pieces. Season with salt and pepper. Cook until lightly browned, 4-5 minutes. Add stock concentrate, tomatoes, drained corn, and 1/4 cup of water. Lower heat to medium and let simmer until thickened slightly, 2-3 minutes.
- Add cooked rice to pan with filling, stirring to combine, followed by half the cheddar. Season with salt, pepper, and a squeeze or two of lime. Fill poblano halves on baking sheet with as much filling as will fit. Sprinkle remaining cheddar over top. Broil until cheddar is melted and browned in spots, 2-3 minutes.
- Divide remaining filling between plates, then add 2 stuffed poblano halves to each plate. Sprinkle cilantro over top and dollop with sour cream. Serve with lime wedges on the side for squeezing over.