Chili Stuffed Poblano/Anaheim Peppers
Servings
Prep Time
Cook Time
Ready In
Recipe: #28793
December 15, 2017
Categories: Dinner, Lunch, Main Dish, Poultry, Turkey, Dairy, Vegetables, Peppers, Mexican, Easy/Beginner Cooking, Quick Meals, Cinco de Mayo, Father's Day, July 4th, Labor Day, Potluck, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, No Eggs, Spicy more
"The recipe cuts in half with no problem, generous servings. Lovely & spicy. I usually up the chili flakes but then I love spice. When I make this recipe I usually use 2 Anaheim peppers (2 servings) instead of poblano This recipe is from Taste of Home by Lorrie Grabcynski. I have made some changes - the recipe was originally for BBQ I do it in the oven and stove top. The original recipe. broiled the peppers until they blistered I don't. I like them with some crunch."
Ingredients
Nutritional
- Serving Size: 1 (379.9 g)
- Calories 415.3
- Total Fat - 26 g
- Saturated Fat - 9.3 g
- Cholesterol - 112.2 mg
- Sodium - 1238.3 mg
- Total Carbohydrate - 14.7 g
- Dietary Fiber - 4.7 g
- Sugars - 9.5 g
- Protein - 33.2 g
- Calcium - 492 mg
- Iron - 2.9 mg
- Vitamin C - 167.1 mg
- Thiamin - 0.2 mg
Step 1
In a skillet cook the turkey breaking up any lumps until it is no longer pink,apprx 7 minutes
Step 2
Add the chili to the pan and 1/2 cup cheese, the chopped green onions, chili flakes, and chopped tomato
Step 3
Mix well & heat through, 3 minutes
Step 4
Pre-heat the oven to 400f
Step 5
Cut the peppers lengthwise, remove seeds & membrane
Step 6
Place the peppers, cut side up on an oven proof tray and stuff them with the turkey/chili mixture
Step 7
Sprinkle on the remaining cheese
Step 8
Place in oven and bake for apprx. 20 minutes or until they are heated through and the cheese has melted
Step 9
Serve
Tips & Variations
No special items needed.
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