Even though it’s 10:30 at night, I felt compelled to take a bite and do a little late night taste test.
They’re good – but not “OMG-amazing!” – and that’s of course what I wanted!
I even added some Triple Heat Goat Cheese to kick up the spice and make them more eventful. (If you’re making them for kids, you could substitute shredded cheddar or even cream cheese.)
It’s a good base recipe, which is why I’m sharing it here, but I’m going to try them again and experiment with some different flavors. I’ll letcha’ know what I come up with.
That’s the beauty of cooking isn’t it? Trying something and then making it your own?
Spicy Stuffed Poblano Peppers
6 poblano peppers, tops sliced off and seeded
1 lb ground turkey
½ yellow onion, diced
3 cloves garlic, minced
1 (6 oz) can tomato paste
1 (6 oz) can diced green chiles
2 Tbs. Cholula
½ Tbs. garlic powder
¼ tsp. cayenne pepper
⅛ tsp. paprika
salt and pepper, to taste
olive oil, for cooking
1-2 oz. crumbled goat cheese, for topping
Line a baking sheet with foil and set aside. Preheat oven to 350.
Add olive oil to a large skillet over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add onions and cook until translucent, about 2-3 minutes more.
Add ground turkey, breaking it up with a wooden spoon as it cooks. Add tomato paste, green chiles, Cholula, and spices. Stir until combined and remove from heat.
To prepare the peppers, make sure the insides are free of any seeds. Using a sharp knife, cut a slit down one side of each pepper.
Stuff spoonfuls of the turkey mixture down into the peppers and place on baking sheet. Add small spoonful of goat cheese into the slit and place stuffed pepper on foil lined baking sheet.
Bake for 25-30 minutes, or until peppers are soft and starting to blister. The cheese should be bubbly as well.