Spicy Turkey Stuffed Poblano Peppers

Spicy Turkey Stuffed Poblano Peppers #tryturkey

 

Turkeys and I are good friends. Well, friends in the sense that I love to eat them up. So maybe frenemies is the better term, but either way I love turkey.

From Succulent Spiced Turkey Carnitas,

Turkey Carnitas

 

to Mini Brie Stuffed Turkey Burgers,

 

Mini Brie Stuffed Turkey Burgers | Black Girl Chef's Whites

 

to Turkey Chili Pasta,

Turkey Chili Pasta

and Cherry Chipotle Glazed Turkey Meatballs,

 

Cherry Chipotle Glazed Turkey Meatballs | Black Girl Chef's Whites

 

it is obvious I am a fan of the All American bird. Did you know Benjamin Franklin proposed the turkey as the symbol of America? The bald eagle won that battle, but its always nice to be nominated.

My latest recipe featuring turkey is an amazingly flavorful and easy Spicy Turkey Stuffed Poblano Peppers. Think of those stuffed bell peppers your grandma used to make, but so, so much better!

 

Poblano Chile Peppers

 

Turkey is a very mild meat that lends itself to so many different flavor profiles. Poblano peppers are a mildly spicy chile, that is most often recognized as the pepper used in the Mexican dish Chile Relleno. For this recipe, I chose to season ground turkey with a myriad of spices before stuffing and baking it in the halved chiles. While the recipe is simple, the results are not!

I am working with the National Turkey Federation to promote awareness about how versatile and delicious turkey is. Don’t just think about turkey at Thanksgiving, consider it a meat to buy year round. Not only is is easy to cook, it is considerably lower in fat than many other meats and tastes fantastic.

The National Turkey Federation supports its farmers to raise well-treated turkeys in comfortable settings that are environmentally safe and that by doing so raise the tastiest turkey. By providing all the information retail and restaurant professionals need to raise awareness educate and inspire people to try an unexpected, healthy and flavorful lean protein – turkey.

Spicy Turkey Stuffed Poblano Peppers
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 peppers
Ingredients
  • 1 pound ground turkey
  • 1 shallot, chopped
  • ¼ cup dried breadcrumbs
  • 2 tablespoons Pepitas, or roasted pumpkin seeds
  • 1 teaspoon fine sea salt
  • 1 teaspoon dried thyme
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground chipotle chile
  • 4 poblano peppers, halved, seeds removed
  • Sliced jack cheese (optional)
Instructions
  1. Heat the oven to 350° F.
  2. In a large mixing bowl combine the turkey, shallots, pepitas, salt, thyme, cumin, coriander and chipotle.
  3. Using clean hands, throughly mix all the ingredients together.
  4. Place the poblano pepper halves into an 11 X 9 baking dish,
  5. Divide the turkey mixture between the peppers.
  6. Gently press the turkey into each pepper, evenly distributing the meat.
  7. An optional garnish is sliced mild cheese. If using place the cheese on top of the turkey.
  8. Cover the dish with foil and bake 40 minutes.
  9. Remove the foil from the dish and bake an additional 10-15 minutes, until the turkey is nicely browned.
  10. Serve immediately.

 

I’ve given you five excellent turkey recipes but for additional recipes, tips, videos and resources on turkey,  visit the Serve Turkey website.

 

You  can also find great information and recipes on the Serve Turkey Facebook page as well as the Serve Turkey Twitter account.

 

 

Baked Mexi-Cal Turkey Roll

Baked Mexi-Cal Turkey Roll

When I lived in New York, occasionally (OK, at least once a week) I would stop by my favorite pizza joint for a sausage roll.  Inside the dough would be Italian sausage, peppers, onion, pizza sauce and mozzarella cheese.  Think of it as a pizza slice rolled up on itself.  Now that I am back in California, you don’t find them as easily.  In fact, I don’t think I’ve had one since I got back!  Oh the horror!

When I began developing recipes for Foodbuzz Family Bites I thought about making a pizza roll.  But then that idea began to morph into something similar, yet distinctly different.  Since these were to be family friendly recipes, I needed to make something that would come together easily, but still be a meal your family would want again and again.

Newman’s Own, which sponsors Family Bites, was my starting point.  I was sent some product samples to develop recipes with, but the product I used for this recipe was one I bought myself.  I really like their Black Bean and Corn Salsa, and thought it would be very tasty in a baked roll.  So once again, my idea morphed and began to get a more “South of the Border” feel.

This is basically a four ingredient (not counting spices) recipe, and would be great to make with your kids.  Prefer ground beef? Use it.  Have some shredded chicken in the fridge? Use it. Vegetarian? Dice up some tofu, toss it with the spices, and follow the rest of the recipe.

If you’re having a cocktail party serve this and watch your guests gobble it up!  They taste great whether you’re 4 or 40.

Baked Mexi-Cal Turkey Roll


1 pound ground turkey

½ tsp salt

¼ tsp red pepper flakes

¼ tsp ground cumin

¼ tsp dried oregano

2 cans (8 ounce) refrigerated crescent roll seamless dough sheet

1 cup Newman’s Own Black Bean and Corn salsa

2 cups shredded Mexican cheese blend

  1. Heat oven to 350 degrees F.
  2. In a large nonstick skillet, cook the turkey, salt, red pepper, cumin and oregano until well browned. Cool slightly.
  3. Spray 2 baking sheets with nonstick cooking spray. Unroll the crescent roll dough onto the baking sheets.
  4. Spoon half the turkey lengthwise on the dough sheet, placing it towards one edge.  Spoon ½ cup Newman’s Own Black Bean and Corn Salsa down the length of the turkey, then top with 1 cup of cheese.  Repeat layering on the other dough sheet.
  5. Carefully fold the dough over the filling, tucking the edge under.  Press down on the ends to seal them, and tuck the sealed ends under.
  6. Bake the rolls for 20 minutes, until golden brown.  Slice and serve with additional salsa for dipping.

Cheryl D Lee on Foodista