Poblano peppers are perfect for roasting and stuffing with an endless variety of fillings. We turned ours into an easy protein and fiber-packed meal with ground free-range turkey, lentils, and brown rice. The gentle heat of the Poblano’s pairs perfectly with the cilantro and cheese topping.
Ingredients
- 6 organic Poblano Peppers
- 2 tablespoons cold-pressed olive oil
- 1 medium organic white or yellow onion, chopped
- 1 c organic oyster mushrooms, chopped
- 1 tablespoon minced organic garlic
- 1 pound ground free-range turkey
- ½ c cooked organic brown rice
- ½ c cooked organic lentils
- handful of chopped cilantro
- 1/4 c grated cotija or parmesan cheese
Preparation
1. Preheat oven to 375 degrees.
2. Carve an opening in each of the peppers and carefully scoop out the seeds and inside core. Chop portion removed for filling.
3. In a skillet, add the olive oil, garlic, onion and mushrooms and chopped Poblano and cook until translucent. Add the ground turkey and cook until brown. Drain off any excess liquid.
4. Add the cooked lentils, rice and cilantro and mix very well.
5. Season with salt and pepper to taste.
6. Allow to cool before final preparation.
Final Preparation
1. Place a heaping portion of the turkey mixture inside of each pepper.
2. Sprinkle each with a generous amount of cheese.
3. Place the peppers in an oven proof casserole or on a baking sheet.
4. Bake for 30-40 minutes or until the peppers are tender and slightly charred.
Nutrition facts per serving
| Calories | 280 |
| Total Fat | 12g |
| Carbohydrates | 18g |
| Protein | 25g |
| Servings Per Recipe | 6 |
Photographer: Carmen Troesser
