Sometimes I chop and dice vegetables into teeny tiny bits to hide them in whatever food I am serving. This way I can sneak veggies in to my husband’s diet without him knowing. I imagine parents also do this with their kids! Peppers and mushrooms usually get so finely chopped and thrown into ground meat that he is none the wiser. Poblano peppers are my go to pepper to dice up because they hide well in the ground meat 😉
When cooking for myself I mostly cool whole vegetables, steamed broccoli here, roasted tomatoes there, you get the idea. I’m trying to cook in a way that makes the vegetable the star and the meat the supporting character. That way the meat in the house lasts longer and we aren’t over eating. Which is why instead of dicing the heck out of the poblanos I stuffed them.
Poblanos are smaller than say a bell pepper which makes them easier to eat when stuffed. I ate them by hand, which was fun and not as messy as cutting up the pepper. I stuffed these with quinoa, ground turkey, tomatoes, mushrooms, sour cream, and a tiny bit of chili pepper to give it a kick. The kick was way more intense than I expected. I tasted the filling too during prep but I clearly didn’t get a bite of the chili pepper. It was HOT. Proceed with caution 😉
- 4 Poblanos
- 3 oz ground turkey
- 1 tsp cumin
- salt and pepper
- ½ cup quinoa, cooked
- 2 roma tomatoes, diced
- ⅓ cup mushrooms, diced
- 1/16th tsp chili pepper
- 3 TBS sour cream
- Cut out the tops of the peppers and deseed. Set aside.
- Brown the ground turkey with the cumin and salt and pepper.
- Preheat oven to 375F and prepare a cookie sheet with foil and nonstick spray.
- In a large bowl mix the quinoa, tomatoes, mushrooms, chili pepper, sour cream, and ground turkey.
- Fill peppers with mixture and roast on a cookie sheet for 15 minutes. Skins of peppers should be dark and bubbly.
- *Depending on how hot you like your food serve with additional sour cream and lime wedges