Cassie’s Ruminations

Turkey Picadillo Stuffed Poblanos

This is a healthy take on stuffed peppers. This is oven broiled and stuffed with a lean meat and veggie mixture rather than cheese. The picadillo is a Brazilian version, based on this Allrecipes version. Ground beef is more traditional, but the ground turkey is a good substitute. My grocery store sells it in packages of 20 oz, but if yours does 1 lb packages, that’ll work just fine. I quite liked this, but Shaun wasn’t a fan, so it’ll go on my list o’ things to make when he’s out of town.

Turkey Picadillo Stuffed Poblanos
Serves 8

8 medium poblano peppers

For the picadillo:
2 tsp canola oil
2 cloves garlic
1/2 cup diced yellow onion (1/2 of a small onion)
1/2 cup diced green bell pepper (1/2 of a medium bell pepper)
20 oz lean ground turkey
1/2 cup green olives, halved
2 tbsp capers
1 tbsp white vinegar
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp cinnamon
dash ground cloves
1/2 tsp cumin
1/2 tsp coriander
1 dried bay leaf
dash hot sauce
1 15-oz can fire roasted diced tomatoes
1 8-oz can tomato sauce

For the picadillo:
In a large saucepan heat the oil over medium heat. Add the garlic, onion, and pepper, and saute until the onions are soft and translucent, about 10 minutes. Add the ground beef to the pot and increase heat to medium high. Brown the beef well, breaking it up into small pieces. Add the remaining ingredients and bring to a low boil. Reduce heat to low and simmer for 1 hour.

For the chiles:

Halve the poblanos lengthwise, keeping the stems intact. Use a paring knife to scrape out the seeds and membranes. Place the halves skin side up in a large baking dish.

Turn on the broiler and place the chiles underneath for 4-5 minutes to get a good char. Remove the pan from the oven and use tongs to turn the chiles cut side up.

Spoon the picadillo evenly into the poblano halves, heaping slightly as needed.

Place back under the broiler for another 5-7 minutes to get the filling to brown slightly.