Ingredients:

  • 6 large Poblano peppers
  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, finely chopped (about 1 cup) (120g)
  • 2 cloves garlic, minced
  • 1 pound ground turkey (450g)
  • 4 ounces chorizo, casing removed, crumbled (110g)
  • 1 cup cooked rice (200g), preferably long-grain or brown rice
  • 1 cup frozen corn, thawed (150g)
  • 1 (15-ounce) can black beans, rinsed and drained (425g)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 cup shredded Monterey Jack cheese (110g), or cheddar
  • Fresh cilantro leaves, chopped for garnish
  • 1 cup sour cream (225g)
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime (about 2 tablespoons) (30 ml)
  • 1/4 teaspoon garlic powder
  • Pinch of salt

Instructions:

  1. Roast Poblano peppers under a broiler until blackened. Steam for 10 minutes. Peel, slit, and remove seeds.
  2. Heat olive oil in a skillet. Add onion and cook until softened. Add garlic and cook for 1 minute. Add ground turkey and chorizo; cook until browned, drain fat.
  3. Stir in cooked rice, corn, black beans, chili powder, cumin, and smoked paprika. Season with salt and pepper.
  4. Preheat oven to 375°F (190°C). Spoon turkey mixture into each Poblano pepper. Place peppers in a baking dish.
  5. Sprinkle cheese over peppers. Bake for 20-25 minutes, or until cheese is melted.
  6. Whisk together sour cream, cilantro, lime juice, garlic powder, and salt in a small bowl.
  7. Garnish baked peppers with cilantro and cilantro-lime crema. Serve immediately.