Turkey-Stuffed Peppers

Name: Turkey-Stuffed Peppers with Rice and Cheddar Cheese
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 cup Jasmine Rice; 4 unit Poblano Pepper; 2 unit Yellow Onion; ½ ounce Cilantro; 15 ounce Corn; 1 unit Lime; 20 ounce Ground Turkey; 2 teaspoon Dried Oregano; 2 tablespoon Southwest Spice Blend; 2 unit Chicken Stock Concentrate; 1 can Diced Tomatoes; 1 cup Cheddar Cheese; 4 tablespoon Sour Cream; 4 teaspoon Olive Oil; Salt; Pepper

with Rice and Cheddar Cheese

Recipe Development TeamPublished on October 12, 2017

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You could make this recipe without stuffing the poblanos and it would still be delicious—the turkey, corn, rice, and cheddar filling is a splendid meal in its own right. But would it be just as fun? Probably not. Something about having all that goodness inside a warm pepper package makes it feel like you’re piloting a raft down a river of flavor. (Kids and kids at heart who like to play pretend with their food—this one’s for you.)

Tags:

Gluten-free

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

1 cup

Jasmine Rice

4 unit

Poblano Pepper

2 unit

Yellow Onion

½ ounce

Cilantro

15 ounce

Corn

1 unit

Lime

20 ounce

Ground Turkey

2 teaspoon

Dried Oregano

2 tablespoon

Southwest Spice Blend

2 unit

Chicken Stock Concentrate

1 can

Diced Tomatoes

1 cup

Cheddar Cheese

(Contains: Milk)

4 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3347 kJ

Calories800 kcal

Fat28 g

Saturated Fat11 g

Carbohydrate89 g

Sugar14 g

Dietary Fiber14 g

Protein50 g

Cholesterol130 mg

Sodium510 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Baking Sheet

•Large Pan

Instructions

Preheat oven to 450 degrees. Bring 2 cups water and a pinch of salt to a boil in a small pot. Once boiling, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat until it’s time for step 5.

Wash and dry all produce. Halve poblanos lengthwise, removing and discarding stems and seeds. Place skin-side down on a baking sheet. Roast in oven until blistered and softened, about 15 minutes. Once done, remove from oven and set aside to cool. Preheat broiler to high.

Peel, halve, and finely chop onions. Roughly chop cilantro. Drain corn from container. Halve lime; cut one half into wedges. Heat 4 tsp olive oil in a large, tall-sided pan over medium-high heat. Add onions and cook, tossing, until softened, 3-4 minutes.

Add turkey, oregano, and Southwest spice to pan, breaking up meat into pieces. Season with salt and pepper. Cook until lightly browned, 4-5 minutes. Add stock concentrate, diced tomatoes, corn, and ½ cup water. Lower heat to medium and let simmer until thickened slightly, 2-3 minutes.

Add cooked rice to pan, stirring to combine, followed by half the cheddar. Season with salt, pepper, and a squeeze or two of lime (to taste). Fill poblano halves on baking sheet with as much filling as will fit (you’ll have some left over). Sprinkle remaining cheddar over top. Broil until cheddar is melted and browned in spots, 2-3 minutes.

Divide remaining filling between plates, then add 2 stuffed pepper halves to each plate. Sprinkle cilantro over top and dollop with sour cream. Serve with lime wedges on the side for squeezing over.