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In recent years, stuffed peppers have surged in popularity, becoming a staple in contemporary cuisine. Their versatility allows for endless variations, catering to a wide array of tastes and dietary preferences. Among these delightful creations, Spicy Turkey Delight Stuffed Poblano Peppers stand out not only for their vibrant colors and appealing presentation but also for their incredible flavor and nutritional value. This dish is a fantastic option for anyone looking to enjoy a healthy meal without sacrificing taste.

Stuffed Poblano Peppers with Turkey

Discover the vibrant and nutritious Spicy Turkey Delight Stuffed Poblano Peppers! This delicious dish combines lean ground turkey, quinoa, black beans, and a blend of spices all packed into mild poblano peppers. With its eye-catching presentation and rich flavor, this meal is perfect for health-conscious eaters and anyone eager to explore bold Mexican cuisine. Easy to prepare and customize, it's an ideal option for weeknight dinners or special gatherings. Let the cooking adventure begin!
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Ingredients
  

4 large poblano peppers

1 lb ground turkey

1 cup cooked quinoa

1 small onion, finely chopped

2 cloves garlic, minced

1 cup black beans, rinsed and drained

1 cup corn (fresh or frozen)

1 cup diced tomatoes (canned or fresh)

1 tsp cumin

1 tsp smoked paprika

1/2 tsp chili powder

Salt and pepper, to taste

1 cup shredded cheese (cheddar or Monterey Jack)

2 tbsp olive oil

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

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

    Prepare the Peppers: Carefully cut the tops off the poblano peppers and remove the seeds. You can roast them slightly in the oven for about 10 minutes to enhance their flavor if desired.

      Cook the Turkey: In a large skillet over medium heat, add olive oil. Once hot, add the chopped onion and sauté until translucent (about 5 minutes). Add garlic and cook for an additional minute.

        Combine Ingredients: Add the ground turkey to the skillet, breaking it up with a spoon. Cook until browned and no longer pink. Stir in the cumin, smoked paprika, chili powder, salt, and pepper.

          Mix in the Goodies: Once the turkey is fully cooked, stir in the quinoa, black beans, corn, and diced tomatoes. Cook for another 2-3 minutes until heated through. Taste and adjust seasoning if necessary.

            Stuff the Peppers: Spoon the turkey mixture into the prepared poblano peppers, packing them tightly. Place them upright in a baking dish.

              Add the Cheese: Sprinkle the shredded cheese evenly over the stuffed peppers.

                Bake: Cover the dish with foil (optional to prevent burning the cheese) and bake for 25 minutes. If you like your cheese bubbly and golden, remove the foil for the last 10 minutes of baking.

                  Garnish and Serve: Remove the stuffed peppers from the oven, and let them cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4