Stepping way out of my box and into poblano peppers! Y’all know that I don’t necessarily “cook”. It’s not my true love language but something came over me yesterday and I had to have it.
What started as light bar banter chit chat the night before was stuck in my head and I had to make this zesty dish. The more my neighbor raved about the recipe the more my tastebuds craved the STUFFED POBLANO PEPPERS!
In my head, I knew I could put an Abercrombie and FITness healthy spin on it and turns out I was right!
Using Ground Turkey the entire recipe is approximately 1977 calories / 6 peppers =3D 330 calories each.
WHAT YOU NEED:
6 poblano peppers — tops and seeds removed
2 tablespoons olive oil1 cup onion — finely chopped
1/2 cup jalapeno pepper — finely chopped (could use bell pepper if this is too hot for your taste)
1 pound ground turkey
1 tablespoon garlic — minced
1/4 cup fresh cilantro– finely chopped
3/4 teaspoon salt
1/2 teaspoon ground black pepper
pinch red pepper flakes
2 cups cooked rice (brown or white)
14.5 ounces stewed tomatoes
10 ounces Rotel diced tomatoes
1 sm can Tomato Sauce
Preheat the oven to 350 degrees.
Place 1 cup of rice with 2 cups of water in a microwave dish and cook rice on high in the microwave. (I make my infamous cilantro rice on the stove)
In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with tongs and allow small dry time on paper towels.
In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.
Pour enough water into a baking dish to just cover the bottom, about 1/8″ deep. Pour the remaining tomato sauce in with the water and stir (may add seasonings as desired… oregano, thyme, salt, pepper, red pepper flakes, etc.). Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through 25-30 minutes.
Remove from the oven and let rest for 10 minutes before serving.
I received 5 stars from the teen queen and Mr. Chicken Fry. I served this ultra filling dish with chips and homemade guacamole and a small side salad., Looking back corn and black beans would also be a nice bonus!
EAT, DRINK and BE MERRY!
Have a happy healthy weekend!
There are many more healthy low carb, low-fat high protein meals on the Abercrombie and FITness meal plan!
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