Stuffed Poblano Peppers

Stuffed Poblano Peppers

4 Poblano peppers

1 medium onion diced

2 cloves garlic minced (or 1 tsp wet garlic from a jar)

1 LB ground turkey

2 tsp cilantro

2 tsp cumin

1 tsp taco seasoning

½ tsp pepper

1 tsp salt

2 tsp olive oil

6 oz shredded cheddar (or cheese of your choice)

Broil whole peppers in the oven (or on stove if you have a gas stove) till charred on all sides. Peel pepper, let cool and slice each pepper in half (from tip to stem). De-seed and reserve. (If you love spice, add some seeds back to the turkey mixture, but beware, they pack a punch).

Combine raw turkey with all seasonings (and seeds if you are using).

In a non-stick frying pan, heat olive oil till it shimmers and add onion and garlic, coo****il fragrant. Add raw turkey mixture and coo****il no longer pink. Break up the turkey as it cooks into very small morsels.

Transfer turkey to a heat proof bowl and add half the cheese. Stir until combined. Divide between the 8 pepper halves. Pop in a 350 oven for about 15 minutes. Top with remaining cheese and return to oven for about 5 minutes until cheese melts. Serve.

Nutritional Info (per MFP):

8 servings per recipe (1 stuffed pepper)

Calories: 212, Fat: 13 grams, Carbs: 8 grams, Fiber: 2 grams, Protein 17 grams

*edited to specify serving size

Thank you!

Thanks!

Made a happy discovery this morning. Take a half serving, add two tbsp of eggbeaters, microwave for 45 seconds (stirring every 15 seconds) and you have an instant Mexican style, warm, yummy, cheesy breakfast!

High protein, low carb, easy goodness.