In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers.
Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavor to enchilada stuffing or a pot of chili.
Turkey Enchilada Stuffed Poblano Peppers
- 2 large poblano peppers
- 3 tsp grapeseed oil or avocado oil divided
- 3/4 lb ground turkey
- 1 cup chopped onion
- 2 garlic cloves minced
- 1 tsp dried oregano
- 3/4 tsp ground cumin
- 1/4 tsp salt
- 1 cup marinara sauce
- 1 in chipotle chili pepperadobo sauce minced
- 2 Tbsp masa harina optional
- 1 cup shredded cheddar cheese
- 1 avocado diced
- 1/2 cup sour cream
- 1/4 cup cilantro
- Preheat oven to 400 F.
- Cut each poblano in half lengthwise and remove core and seeds. Place peppers on baking sheet and brush with 1 tsp oil. Roast until tender and darkened in places, 13 to 15 minutes.
- Meanwhile, in large skillet over medium, heat 2 tsp oil. Add turkey and onion; cook, breaking up turkey into smaller pieces, until turkey is no longer pink and onion is translucent, 5 to 8 minutes. Add garlic; heat for 1 minute. Stir in oregano, cumin, and salt; heat for 1 minute. Place marinara sauce and chipotle pepper in pan and heat for 5 minutes, stirring occasionally. Stir in masa harina, if using.
- Divide turkey mixture among baked poblano halves and top with cheese. Bake until cheese has melted. Serve topped with diced avocado, sour cream, and cilantro.
Per serving: 454 calories; 28 g protein; 30 g total fat (11 g sat. fat); 19 g total carbohydrates (7 g sugars, 6 g fiber); 677 mg sodium