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Turkey-Stuffed Poblano Peppers with Avocado Crema Recipe

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4.1 from 12 reviews

These Turkey Stuffed Poblano Peppers are a vibrant, flavorful dish combining lean ground turkey with smoky spices, black beans, and fire-roasted tomatoes stuffed into roasted poblano peppers. Topped with melted Mexican cheese and drizzled with a creamy avocado crema, this recipe offers a delicious, protein-packed meal perfect for a wholesome dinner.

Ingredients

For the Stuffed Peppers

  • 1 tablespoon avocado oil
  • 1/2 cup diced red onion
  • 2 garlic cloves, minced
  • 1 lb. ground turkey breast
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons 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
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 6 poblanos, halved and seeds removed
  • 12 tablespoons shredded Mexican cheese

For the Avocado Crema

  • 1/2 cup plain Greek yogurt
  • 1 avocado
  • 1 garlic clove
  • 1 1/2 tablespoons fresh lime juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • Garnish: fresh cilantro

Instructions

  1. Preheat and Roast Peppers: Preheat your oven to 400°F. Place the halved poblano peppers cut side up on a baking sheet and roast for 12-15 minutes until they begin to soften and slightly char.
  2. Sauté Aromatics: Heat a medium skillet over medium-high heat. Add avocado oil and diced red onions. Sauté for 3-4 minutes until onions turn translucent.
  3. Add Garlic and Cook Turkey: Stir in minced garlic and sauté for about 30 seconds until fragrant. Add ground turkey breast and cook for 5-6 minutes, stirring frequently until no pink remains.
  4. Season Turkey Mixture: Add ground cumin, smoked paprika, chili powder, salt, and black pepper to the turkey. Stir to evenly coat the meat with spices.
  5. Incorporate Beans and Tomatoes: Mix in black beans, fire-roasted diced tomatoes, chopped cilantro, and lime juice. Combine thoroughly to create the stuffing mixture.
  6. Stuff Peppers: Spoon the turkey mixture into each roasted poblano pepper, ensuring the stuffed side faces up on the baking sheet.
  7. Bake Stuffed Peppers: Place stuffed peppers back in the oven and bake for 10-12 minutes to meld the flavors and heat through.
  8. Add Cheese and Melt: Remove peppers from the oven, sprinkle one tablespoon of shredded Mexican cheese on each, and return to the oven for 2 minutes or until cheese melts.
  9. Prepare the Avocado Crema: While peppers bake, combine plain Greek yogurt, avocado, garlic, fresh lime juice, ground cumin, red pepper flakes, and salt in a small food processor. Blend until smooth and creamy.
  10. Serve: Remove peppers from oven, let cool briefly, then drizzle with avocado crema. Garnish with fresh cilantro before serving.

Notes

  • For extra heat, leave some seeds in the poblanos or add more chili powder to the turkey mixture.
  • You can substitute ground turkey breast with ground chicken or lean beef if preferred.
  • Make sure to rinse and drain canned black beans to reduce sodium content.
  • The avocado crema can be prepared in advance and stored refrigerated for up to two days.
  • Use low-sodium or no-salt-added diced tomatoes to better control sodium levels.

Find it online: https://recipeplenty.com/turkey-stuffed-poblano-peppers-with-avocado-crema-recipe/