Turkey and Quinoa Stuffed Poblano Peppers
Change up your next Mexican night by giving these Turkey and Quinoa Stuffed Poblano Peppers a try. They don’t require a lot of ingredients and are full of flavor and nutrition!
- 4 large poblano chile peppers*
- 1 cup low-sodium chicken broth or water**
- ½ cup dry quinoa, rinsed and drained
- 16 ounces lean ground turkey
- 1/3 cup chopped onion
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¾ cup salsa (any heat level)
- 2 tablespoons chopped fresh cilantro (optional)
- Guacamole (optional)
- Chopped fresh cilantro (optional)
- Lime wedges (optional)
Preheat oven to 450°F. Line a shallow baking pan with foil. Add peppers to pan. Roast, uncovered, for 10 minutes. Turn peppers. Roast about 10 minutes more or until pepper skins are evenly blackened and charred.
Set pan with peppers on a wire rack. Carefully bring edges of foil up and around peppers to fully enclose them in the foil. Let stand 15 to 20 minutes or until peppers are cool enough to handle.
Reduce oven temperature to 350°F.
Meanwhile, in a small saucepan combine broth and quinoa. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until quinoa is just tender and liquid is absorbed. Remove from the heat.
In a large skillet cook turkey and onion over medium heat until turkey is no longer pink, stirring to break up turkey as it cooks. Drain off fat if needed. Sprinkle turkey with cumin and smoked paprika. Stir in salsa. Add cooked quinoa and, if desired, 2 tablespoons cilantro. Stir until well mixed.
Wearing clean plastic gloves,*** use a small sharp knife to carefully peel off the charred skin from the peppers. Discard skin. Use the knife to cut around the tops of the peppers to remove the stem. Cut down the length of the pepper in one place and open the pepper. Remove as many of the seeds as you can, being careful to keep the pepper intact.
Line the same baking pan with parchment paper. Lay peppers open in the prepared pan. Spoon quinoa mixture evenly into peppers. Wrap the loose edges of the peppers up around the quinoa mixture.
Bake stuffed peppers, uncovered, for 10 to 12 minutes or until heated through. Serve peppers topped with guacamole and cilantro if desired. Serve with lime wedges if desired.
* For a milder version, you can substitute medium size sweet peppers (bell peppers), of any color, for the poblano peppers.
** If cooking the quinoa in water, add ½ teaspoon coarse salt to the water.
*** Chile peppers contain volatile oils that can burn the skin and other sensitive parts of the body. Wear clean plastic gloves when working with chile peppers to prevent the oils from getting on your skin.