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Turkey Stuffed Poblanos with Avocado Crema

  • Author: Krista
  • prep_time Prep Time: 10 minutes
  • cook_time Cook Time: 50 minutes
  • total_time Total Time: 1 hour
  • yield Yield: 6 servings 1x
  • category Category: Dinner
  • method Method: Oven
  • cuisine Cuisine: American

Description

These gluten free Turkey Stuffed Poblanos are filled with fire roasted tomatoes & black beans, then topped with melted cheese and Avocado Crema. These delicious stuffed peppers are to die for!

Scale

Ingredients

Ground Turkey Stuffed Poblanos:

  • 1 tablespoon grape seed oil
  • 1/2 cup diced red onion
  • 2 garlic cloves, minced
  • 1 lb. ground turkey breast
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup low sodium black beans, drained and rinsed
  • 14 oz. fire roasted diced tomatoes
  • 6 poblanos
  • 12 tablespoons shredded mexican cheese

Avocado Crema:

  • 1/2 cup plain greek yogurt
  • 1 avocado
  • 1 1/2 tablespoons fresh lime juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • garnish: fresh cilanto

Instructions

  1. Preheat oven to 350 degrees F.
  2. Bring a medium skillet to medium high heat. Add grape seed oil and onions. Saute the onions until they are translucent, about 3-4 minutes.
  3. Add in the garlic and saute for 30 seconds, or until fragrant. Next add ground turkey breast and cook until there is no more pink. About 5-6 minutes. Add in cumin, smoked paprika, chili powder, salt and black pepper. Stir to mix all the spices together.
  4. Add black beans and fire roasted tomatoes to the ground turkey mixture. Mix everything together.
  5. Slice about a 3-4″ slit down each poblano pepper and stuff each pepper with the turkey mixture. Place stuffed poblanos on a baking sheet, stuffed side facing up.
  6. Cover the baking sheet with a tin foil
  7. Bake for 35 minutes.
  8. Remove from oven and sprinkle each pepper with 2 tablespoons of mexican cheese. Place poblanos back in the oven and bake for 5 minutes.
  9. Remove from oven and let cool.
  10. In the meantime, to a small food processor add greek yogurt, avocado, fresh lime juice, cumin, red pepper flakes and salt. Blend until mixture is combined and smooth.
  11. Drizzle each poblano with avocado crema.
  12. Garnish with fresh cilantro

Nutrition

  • Serving Size: 1 stuffed poblano
  • Calories: 282
  • Sugar: 3 g
  • Sodium: 594 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Carbohydrates: 20 g
  • Fiber: 8 g
  • Protein: 27 g
  • Cholesterol: 57 mg

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