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Experience the vibrant flavors of Mexico with our Poblano Paradise: Stuffed Poblano Peppers with Turkey. This dish combines the rich taste of poblano peppers with a hearty stuffing of ground turkey, quinoa, black beans, and corn, creating a satisfying meal that's both nutritious and delicious. Whether you're looking for a quick weeknight dinner or a standout dish for a special gathering, these stuffed peppers are sure to impress and delight your family and friends.

Stuffed Poblano Peppers with Turkey

Discover the vibrant flavors of Mexico with our Stuffed Poblano Peppers featuring turkey, quinoa, black beans, and corn. This nutritious dish is perfect for weeknight dinners or special gatherings. Learn about the unique flavor profile of poblano peppers, their cultural significance, and the health benefits of each ingredient. Follow our step-by-step guide to create a delightful meal that will impress your family and friends, all while celebrating wonderful culinary traditions.
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Ingredients
  

4 large poblano peppers

1 lb ground turkey

1 cup cooked quinoa

1 small onion, diced

2 cloves garlic, minced

1 cup black beans, rinsed and drained

1 cup corn (canned or frozen)

1 cup shredded cheddar cheese

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Cut the tops off the poblano peppers and carefully remove the seeds and membranes. Set aside.

      Cook the Turkey: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic and sauté until the onion becomes translucent, about 3-4 minutes.

        Add the Ground Turkey: Incorporate the ground turkey into the skillet and cook until it’s no longer pink, breaking it up with a spatula, about 5-7 minutes.

          Mix in the Ingredients: To the turkey mixture, add the quinoa, black beans, corn, cumin, smoked paprika, and season with salt and pepper. Stir well until fully combined and heated through, about 3-4 minutes. Remove from heat.

            Stuff the Peppers: Gently spoon the turkey mixture into each poblano pepper, packing it tightly. Place the stuffed peppers upright in a baking dish.

              Top with Cheese: Sprinkle the shredded cheddar cheese generously over the stuffed peppers.

                Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly, and the peppers are tender.

                  Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh cilantro and serve with a dollop of sour cream if desired.

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings