Chili Stuffed Poblano/Anaheim Peppers Recipe

"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."

Original is 4 servings

Metric US

I've Tried It

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 by Step Method

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

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

When selecting the lean ground turkey, make sure to choose a variety that is high in protein and low in fat.
For the chili, choose a brand that does not contain any beans to keep the recipe low in carbohydrates.

Ingredient substitutions

Substitute ground beef for the ground turkey for a richer flavor. This substitution will add more flavor and texture to the dish.
Substitute Anaheim peppers for the Poblano peppers for a milder flavor. This substitution will reduce the spiciness of the dish and make it more approachable for those who don't like spicy food.

Variations

Vegetarian Variation Substitute the turkey with 1 pound of crumbled firm tofu and 1/2 cup of vegetable broth. Increase the chili flakes to 1 1/2 teaspoons for additional flavor. Omit the salt.

Serve with

Mexican Rice: This classic Mexican side dish is the perfect accompaniment to the Chili Stuffed Poblano/Anaheim Peppers. It's full of flavor and adds a nice contrast to the spicy peppers. Plus, it's easy to make and can be served warm or cold.

Mexican Corn Salad: This Mexican-inspired salad is a great way to add some freshness to the meal. It's made with corn, bell peppers, tomatoes, and a zesty lime dressing. It's light and flavorful, and it's a great way to balance out the spiciness of the Chili Stuffed Poblano/Anaheim Peppers.

FAQ

Q: Can I make this recipe with other peppers?

A: Yes, you can make this recipe with other peppers such as Anaheim peppers. The recipe yields 2 servings, so you will need to use 2 Anaheim peppers instead of the 4 poblano peppers.

Q: Can I make this recipe vegan?

A: Yes, you can make this recipe vegan by substituting the butter with vegan butter and omitting the cheese. You can also use vegan cream cheese as a topping.

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Fun facts:

Fun Fact 1: The poblano pepper is a type of chili pepper originally from Puebla, Mexico, and it is believed to have been cultivated as far back as the time of the Aztecs.

Fun Fact 2: Celebrity chef Rick Bayless is known for his innovative takes on Mexican cuisine, and he often uses poblano peppers in his recipes, including chiles rellenos, a classic Mexican dish.