Chili-Stuffed Poblano Peppers

Chili-Stuffed Poblano Peppers

from tasteofhome.com
1 servings

While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this stuffed poblano peppers recipe, which is one of our favorites. —Lorrie Grabczynski, Commerce Township, Michigan

Ingredients

  • 1 pound lean ground turkey (93% lean)
  • 1 can (15 ounces) chili without beans
  • 1/4 teaspoon salt
  • 1-1/2 cups shredded Mexican cheese blend, divided
  • 1 medium tomato, finely chopped
  • 4 green onions, chopped
  • 4 large poblano peppers
  • 1 tablespoon olive oil

Directions

  1. 1

    Preheat broiler. In a large skillet over medium heat, cook turkey, crumbling meat, until no longer pink, 5-7 minutes; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions.

  2. 2

    Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil. Broil 4 in. from heat until skins blister, about 5 minutes.

  3. 3

    With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer.