Cheesy Stuffed Poblanos with Ground Turkey

Directions

Preheat oven to 375F/190C. Spray a baking dish with non-stick spray. Heat the olive oil in a large frying pan. Add the ground turkey and cook over medium-high heat until the turkey is cooked through, any water is evaporated, and turkey is nicely browned. As it cooks, break it apart with your turner or mash with an old fashioned potato masher like I do! When the turkey is browned add the green chile enchilada sauce, minced garlic, dried cumin, salt, and pepper and simmer over medium-low heat until the sauce has reduced and the meat mixture looks dry. While the turkey cooks, cut the two large Poblanos in half lengthwise; then use kitchen shears or a small knife to cut out the seeds and cut away the stem part. Discard seeds and stems; then put the chile halves on a plate and microwave 2-3 minutes, just until they’re barely softened enough to fully open to be stuffed. Chop enough of the other Poblano chile to make 1/2 cup chopped Poblano Slice 1/2 cup green onion. When the turkey mixture has simmered enough that the bottom of the pan looks dry, turn off the heat. Stir in the lime juice, chopped Poblano and the sliced green onion. Then stir in the cup of grated Mozzarella. Hold the pepper half over the frying pan while you stuff each chile with the meat mixture You may need to pile it on and press down on it to use all the meat. Put filled peppers in the baking dish and top each one with about a tablespoon of additional grated Mozarella. Bake 25-30 minutes, or until the filling is very hot and the cheese is melted and starting to brown. Serve hot, with sour cream, hot sauce, or salsa to add at the table if desired.