I’ve been on a health kick lately and have been wanting to try new things while keeping the calories at a minimum. I threw out the idea to Kelly that I want to have stuffed bell peppers for dinner this week and he asked if we could do poblano peppers instead. He’s a picky eater and doesn’t like bell peppers. So, I figured why not and try something new. Well, we made these stuffed poblano peppers this week and oh. my. gosh.
They definitely have a different flavor than bell pepper, but we both preferred it over what we had made in the past. They were so easy to make, filling, and low in calories.
I highly recommend you give these a try!
4 poblano peppers (halved and seeded)
1 pound lean ground turkey (or beef)
1 packet of taco seasoning
2/3 cup of water
1 can of low sodium black beans
2/3 cup of frozen corn
1/4 shredded sharp cheddar cheese
Preheat oven to 375*. Line a baking sheet with parchment paper or a baking mat and bake your poblano peppers for 7-10 minutes.
This will soften the peppers a little bit.
In a large pot, pour some olive oil and start browning your turkey over medium heat. Once your turkey is fully cooked, add the taco seasoning and water. Stir it up and let that sit for about 5-7 minutes until most of the water is gone. Next, drain and wash your black beans thoroughly and add them to the pot. Add your corn and sprinkle a bit of salt. Mix all ingredients together and turn your heat down to low.
Take your peppers out of the oven and gently add your meat, beans, and corn mixture into each pepper half. Pour a tiny amount of salsa on top of the mixture and bake for 30 minutes.
After they are done baking, pull the peppers out of the oven and sprinkle cheese on top of each pepper half. Put the peppers back in the oven until the cheese is melted and bubbly.
There you have it!
This recipe is so easy and will definitely be making an appearance in our house again soon.