A Healthy Take on the Stuffed Pepper…
Mark had to work on Easter Sunday, so we had our Easter dinner on Saturday…That left Sunday’s dinner up in the air. It was a beautiful day outside, so I wanted to spend a good chunk of the day enjoying it, so that left little time for actual dinner making/prep. I had a brain storm a few weeks ago about interesting dishes to try, and I came up with this idea of stuffing poblanos with ground turkey and black beans for a healthier version of the Tex-Mex (or Mexican) stuffed pepper. It was very good and needs only small modifications to become great!The ingredient list for this dish is small and the preparation is quite easy. Also, they reheat well for lunches (lunch for both of us Monday, and me on Tuesday as well)!
Ingredients (serves 4; makes good leftovers):
- 4 Poblano Peppers
- 0.5 lb Ground Turkey Breast
- 1 15.5 oz can of Goya Black Beans
- 1 diced jalapeno
- ~1/4 cup onions (a learning, we didn’t have onion this time and realized it would boost the flavor big time!)
- 1 clove garlic, minced (another learning, it would have added something)
- 1 tbsp your favorite Chili Powder (we used Penzey’s Medium Hot Chili Powder)
- ~4 oz of Quesadilla Cheese (or other easy melting Mexi-style cheese)
- salsa (if desired, as accompaniment)
Preheat oven to 425F and cover baking sheet with tin foil for roasting the poblano peppers. Cut the poblano peppers in half and deseed them. Set aside until oven is preheated. Once preheated, place them on covered baking sheet open-side down for ~15 minutes or until a little wilted and browned. At this time, take them out and let them sit and cool until you are ready with your filling.
Place a skillet over medium heat on the stove and saute onions until nearly translucent. Add ground turkey, jalapeno, garlic and chili powder to skillet. Once ground turkey is cooked and broken into small pieces, set aside. Drain and rince black beans. Place into food processor and ground to a chunky paste. Add ground turkey and beans to a large bowl and mix together with your hands (you can also use a spoon if you wish, I just like getting dirty!).
Once your mixture is ready and your peppers are done roasting, stuff pepper halves with mixture. I think the picture below is very Andy Warholesque, don’t ya think?
Top with (hopefully) freshly shredded Quesadilla cheese or other Mexi-style melting cheese of your choice.
Place into oven at 350F for about 15 minutes or until the cheese is melted and maybe a little browned on top.
These made a really yummy and healthy treat for Easter! They’ll be even better once I add the onion and garlic to the mixture
Nutrition (2 halves or 1 pepper stuffed):
- 218 cal
- 7g fat
- 17g carbs
- 5g fiber
- 24g protein
As an FYI, I’ll be traveling to Philly this weekend to attend my grandmother-in-law’s funeral . Therefore, I won’t be posting for a few days, but will be checking my email. Have a great rest of your week Be on the lookout next week for my series of sympathy cookies I baked for my in-laws…some whole grain cookies that really taste great!