Yields 5 MetPro Servings: One pepper is one serving
MetPro Serving Breakdown:
Protein = 2 (Basic: 30g protein)
Veggie Carbs = 2 (Basic: 10g veggie carbs)
Fat = .5 (Basic: 7.5g fat)
Ingredients
Stuffed Peppers
- 5 Poblano Peppers
- Non-Stick Spray
- ½ Yellow Onion, diced
- ½ Bell Pepper, diced
- 1 Garlic Clove, chopped
- 1 Lb extra lean ground turkey
- ½ Tsp ground cumin
- ½ Tsp oregano
- Taco seasoning mix
- Salt & pepper to taste
- 4oz Shredded Mexican cheese
Chile Relleno Sauce
- 6 Large roma tomatoes
- 2 Cloves of garlic
- ½ Yellow Onion
- 1 seeded jalapeno (optional)
- 1 ½ Tsp oregano
- ½ Tsp Thyme
- 1 Bay leaf
- 2-3 Tbsp chicken bouillon (more if needed to taste)
- Salt & pepper to taste
Directions
1.) Cook Filling:
- Saute the onions, bell pepper, garlic, cumin, and oregano until onions are translucent and golden
- Add the ground turkey and saute while breaking up into small pieces. Add the taco seasoning, salt and pepper to taste.
- Once cooked, set aside to slightly cool and begin prepping the peppers.
2.) Prepare the Peppers:
- Broil and char the poblano peppers on all sides; you want them to darken and blister. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, peel the skin off the peppers, and remove any seeds by making one slit down the middle. Leave stems attached if possible.
- Be careful while peeling as the peppers will be fragile. Try to not cut through both sides of the pepper- you only need one slit to stuff them.
3.) Prepare the Sauce:
- Add tomatoes, onion, garlic, and the optional jalapeno to a blender. Puree until smooth.
- Pour into a saucepan over medium-high heat and bring to a boil. Add in all the seasoning (bay leaf, oregano, chicken bouillon, and thyme). Reduce heat to low and simmer, stirring occasionally for 8-10 minutes. Remove from heat, taste, and season with more salt if desired.
4.) Build the Peppers:
- In a large baking dish, pour enough of the sauce to cover the bottom. Add the peeled peppers into the dish and add 1/4 of the turkey mixture to each pepper. One serving will be one pepper. Once filled, gently fold closed. Top with cheese (if allowed) and bake at 375F until the cheese is bubbly about 20-30 mins.
5.) Serve:
- Can serve on a bed of iceberg lettuce to make a chile relleno style salad or be served with a side of brown rice if allowed.
