Ingredients
- 3 poblano peppers (large peppers, halved lengthwise and seeded)
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 small red onion, diced
- 1 cup corn (fresh corn kernels, or thawed frozen corn)
- 1 tablespoon ground cumin
- 1 1/2 teaspoon salt
- 1 teaspoon black pepper
- 2 cups shredded cheddar cheese (divided, 8 ounces)
- 1/4 cup chopped fresh cilantro, plus additional for garnish
How to Make
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Step 1: Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper. Place poblanos, cut side up, in a single layer on prepared baking sheet. Bake 15 minutes.
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Step 2: Heat oil in a large non-stick pan, over medium-high heat. Add turkey, onion, corn, cumin, salt and pepper; cook, stirring occasionally, about 10 minutes or until turkey is browned (recommended internal temperature: 165 °F) and vegetables are tender. Remove from heat; stir in 1 1/2 cups cheese and 1/4 cup cilantro.
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Step 3: Divide mixture among poblano halves. Sprinkle with remaining cheese. Bake until poblanos are tender and cheese is melted, about 5 minutes. Garnish with additional cilantro.
We hope you enjoy this recipe!
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