Saturday, October 3, 2009

Roasted Stuffed Poblanos

This is not your momma's stuffed green bells. Although, I did get inspired from the old school greenies. This is my Tex-Mex version that is sure to please the entire family. I like to call this the sneaky healthy way to use turkey meat and brown rice.
This recipe is incredibly satisfying and packed with healthful ingredients. Also, with the left over meat and rice stuffing you can carry it over for another meal like organic corn tortilla tacos or a splendid gluten free brown rice tortilla burrito.

Roasted Stuffed Poblanos
3 Large poblano peppers cut in half, seeded and stem left intact
2 or 3 Tablesppons canola oil
1 Pound lean organic turkey meat
2 Cups cooked brown rice
1 Medium yellow onion finely chopped
1 Bunch green onion chopped
3 Garlic cloves minced
1 1/2 Tablespoons of each: Paprika, Cumin, Corriander, Garlic Powder, Black Pepper, Chili Powder
Salt to taste
1 Teaspoon cayenne pepper
1 Tablespoon chipolte in adobo sauce (purred)
2 Limes (Squeeze juice of over cooked mixture)
1 1/2 Cup white cheddar cheese
8 oz. Packgage Feta Cheese
1 Bunch Cilantro Chopped

1. Prepare brown rice ahead of time.
2. Saute onions in a large saute pan after a few minutes add garlic and all seasonings.
3. Add turkey meat and cook.
4. While meat is cooking cut poblano peppers in half making sure to leave the stems intact and carefully remove seeds and inner ribs of pepper. Be careful to not touch seeds with bare hands as they tend to burn.
5. When the turkey meat is cooked all the way; adjust seasoning to taste and squeeze lime juice and adobo sauce over mixture.
6. Preheat ove to 375.
7. In a large bowl mix turkey meat with brown rice, cilantro, green onion and white cheddar.
8. Take a large pan and cover with foil.
9. Stuff each half pepper with meat mix and finsish each stuffed pepper with a generous sprinkle of feta cheese. Make sure to nestle the feta into the meat mix.
10. Place peppers on foil lined pan and bake at 375 for 45 minutes. Meanwhile reduce 1 cup balsamic vinegar with a dash of cayenne to about 1/4 of a cup.
To serve drizzle Balsamic-Cayenne reduction over peppers.

Note: Fresh pico, guacamole and home fried corn tortillia chips go well with this.