Stuffed Poblano Peppers aka Healthy Chile Rellenos

Stuffed Poblano Peppers aka Healthy Chile Rellenos

Having lived in the Southwest for many years, I developed a real adoration for Mexican food. It is a truly unique cuisine, and like Chinese or Indian, you know it when you taste it. There are so many Mexican dishes I love. Enchiladas and tacos top the list along with the oh-so-distinctive chile relleno. Stuffed with cheese, battered and deep fried and often covered with sauce, the chile relleno is in a class of its own.

I have my own healthy take on the chile relleno. Omit the batter, oil and most of the cheese. Stuff the pepper with seasoned turkey, corn, beans and black olives and I promise you won’t even miss all that greasy gooeyness of a traditional relleno. You can even use the mixture rolled in tortillas and baked like enchiladas, place in tacos, mix with pasta in a casserole or top your favorite salad greens.

I made my own taco seasoning for this recipe although you can certainly make it easy on yourself and use the pre-made packets. I also served these with a side of pineapple salsa made with tomato, green onion, chopped jalapeno and cilantro (see below). The sweetness and acidity of the pineapple matched well with the smoky, spicy flavor in the stuffed poblanos. Garnished with a few toasted pepitas, you have a satisfying, flavorful and healthy meal!

Ingredients:

• 5 Poblano peppers
• 8 oz extra lean ground turkey
• 1/3 cup chopped onion
• 2 cloves garlic, crushed
• ½ packet taco seasoning (I made my own, see below!)
• ½ cup black beans, drained and rinsed
• ½ cup frozen corn kernels
• 4 Tbsp sliced black olives
• ½ 15 oz can pumpkin
• Salt and pepper to taste
• ¼ cup shredded mozzarella or queso fresco
• 1 ½ Tbsp toasted pepitas for garnish (optional)

Directions:

Preheat oven to 375 degrees.

Slice the poblanos in half lengthwise. Arrange on a baking sheet cut side up and bake for 5-8 minutes or just until the peppers begin to soften and release some liquid. Remove from oven and let cool. (Keep oven on!)

Toast the pepitas in a dry skillet if you bought them raw.

Taco Seasoning: (per 8 oz meat)

½ tsp cayenne pepper
1 tsp smoked paprika
1 tsp ground cumin
1 tsp chili powder
½ tsp white pepper
½ tsp kosher salt
1 tsp corn starch

Mix all ingredients together and use as you would packaged taco seasoning.

Heat a large skillet on medium. Coat with cooking spray and add the onions and garlic. Sauté until just softened. Add the ground turkey and brown, breaking it up as it cooks. Sprinkle the taco seasoning on top and add 2-3 Tbsp water. Cook, stirring frequently for 2-3 minutes longer.

Combine the turkey mixture with the black beans, corn, olives and pumpkin. Stir to combine. Stuff each pepper with the mixture and top with the cheese. Bake in the preheated oven 25 minutes. Transfer the peppers to a plate, top with the pepitas and serve immediately!

Stuffed Poblanos Stats:

Servings: 5      Serving Size: 2 pepper halves

Calories: 182               Fat: 9.1g          Sat. Fat: 1.9g   Carbs: 18.9g

Sodium: 368.1mg        Fiber: 5.8g       Sugar: 3.4g      Protein: 18.9g

Pineapple Salsa:

• ½ cup pineapple chunks, cut into small pieces
• ½ cup grape tomatoes, halved
• 1 green onion, chopped
• 1/8 cup chopped cilantro
• Salt and black pepper to taste

Mix all ingredients together and serve!

Pineapple Salsa Stats:

Servings: 5      Serving Size: 2 Tbsp

Calories: 14                 Fat: .3g            Sat. Fat: 0g      Carbs: 3.4g

Sodium: 172.5mg        Fiber: .7g         Sugar: 1.9g      Protein: .1g