December 15, 2017
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
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"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."
In a skillet cook the turkey breaking up any lumps until it is no longer pink,apprx 7 minutes
Add the chili to the pan and 1/2 cup cheese, the chopped green onions, chili flakes, and chopped tomato
Mix well & heat through, 3 minutes
Pre-heat the oven to 400f
Cut the peppers lengthwise, remove seeds & membrane
Place the peppers, cut side up on an oven proof tray and stuff them with the turkey/chili mixture
Sprinkle on the remaining cheese
Place in oven and bake for apprx. 20 minutes or until they are heated through and the cheese has melted
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