Stuffed Poblano Peppers

Stuffed Poblano Peppers!!

Stuffed Poblano Peppers

Summer time stuffed peppers are my new favorite dinner dish.

Filled with yummy, healthy and in-season ingredients this will for sure be a favorite to add to your weekly dinner rotation.

I love the peppers because they can really be tailored to your taste buds and or dietary restrictions.

Vegetarian option:

Replace the meat with an extra zucchini or summer squash and also the chicken stock with veggie stock

Vegan:

Use a vegan cheese and replace the stock with water

Full of goodness I hope you guys enjoy them as much as I do and make them while we soak in the last of summer time. Corn and Zucchini are freshest in the summer so I try to get in as many seasonal ingredients as possible.

Ingredients:

5 Poblano Peppers

1 zucchini -shredded

1 small white onion – chopped

1 cup frozen corn

1 can black beans (drained and rinsed)

1 lb ground turkey

Olive Oil

Salt

2 tbsp chicken stock

1 cup monterey jack cheese

1 1/4 cup pepper jack cheese

Spices:

1tsp salt

1/2 tsp garlic powder

1.2 tsp onion powder

1/2 tsp cumin

1 tsp chipotle chili powder

Directions:

Step 1: Over the stove top, turn on one of your burners at a medium heat and using tongs, place your peppers on top of the flames to char. 1 minute each side.

Step 2: Remove the peppers and place them in a plastic bag for 10-12 minutes, close the bag only half way and just let it cool on the counter.

Step 3: While the peppers cool, brown your meat. I chose to do ground turkey but you can do ground beef, chicken, whatever you prefer. Add 1 tbsp of olive oil to the skillet and on a medium high heat add your ground turkey. Using your spoon break apart and stir the turkey. Then after cooking for about 2 minutes add a pinch of salt and a pinch of pepper. Cook for another 3 minutes. Browning should take about 5 min. Discard the ground turkey in a bowl to the side.

Step 4: Add 2 more tbsps of olive oil to your pan and also lower your heat to a medium. Add your shredded zucchini ( I simply take a whole zucchini and shred it across the larger side of cheese grater), add your onion and sauté of 5-7 until onions are translucent.

Step 5: While the veggies cook, take the peppers out one at a time and using your hands gently peel some of the blackened/charred pieces that are now flaking off of you peppers and place them in your desired baking this. Once the peppers are lined up, using a sharp knife, cut a line down the front of the pepper to open it up. Using a spoon gently remove the membranes and the seeds.

Step 6: Shred both types of cheese to one bowl and mix together, set aside.

*Pre Heat Oven 350

Step 7: Add the beef, corn, and black beans into the skillet with the zucchini and onions. Stir together for 1 minutes then add your chicken stock and spices, and turn up the heat to a medium high for 3 minutes to simmer and combine. After 2 minutes turn the heat to low then add 1 cup of cheese. Stir the cheese in until melted together.

Step 8: Using a lager spoon fill each pepper generously and then sprinkle the top of the peppers with the remaining 1 1/4 cup of cheese.

Step 9: Cover your baking dish with aluminum foil, but create a tent so its lifted off the peppers and the cheese doesn’t stick to it. The foil helps protect the cheese from burning.

Step 10: Bake for 27 – 30 minutes.

Step 11: Add some yummy toppings, cilantro, scallions, sour cream…whatever you like and serve it up.

Step 12: ENJOY!!