Pimentões poblano recheados ao estilo do sudoeste

Ingredientes

• 4 large poblano peppers (see note 2)
• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 1 lb. lean ground turkey (sub with your favorite ground meat)
• 2 tablespoons homemade taco seasoning
• 15 ounces fire roasted diced tomatoes
• 2 tablespoons tomato paste
• 1 1/2 cups cooked rice (white or brown)
• 1 cup black beans (rinsed and drained)
• 1 cup fresh or frozen corn kernels
• 1 lime (juiced)
• 1/4 cup freshly chopped cilantro
• 1 cup grated cheese

Modo de preparo

1. 1

   --- Prep the poblano peppers: ---

2. 2

   Prep the poblano peppers: Preheat the oven to 350 degrees. Halve the poblano peppers lengthwise and remove the seeds and white membrane.

3. 3

   Bake the peppers: Place the peppers on a large rimmed baking sheet and coat with one tablespoon of the olive oil and salt and pepper, to taste. Bake the peppers for 10-12 minutes until tender, then remove from heat.

4. 4

   --- Prepare the filling: ---

5. 5

   Cook the ground turkey: While the poblanos are baking, prepare the filling. Heat the remaining tablespoon of olive oil in a large sauté pan over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and taco seasoning, and cook 30 seconds. Add the ground turkey and break up into small chunks with a wooden spoon. Cook for 5-6 minutes or until cooked through.

6. 6

   Cook the filling: Add the diced tomatoes and tomato paste and stir well. Add the rice, black beans and corn, stir until combined, and simmer about 5 minutes more. Remove from heat and stir in the lime juice, cilantro, and salt and pepper to taste.

7. 7

   --- Stuff and bake the poblanos: ---

8. 8

   Assemble the peppers: Divide the filling between the poblano pepper halves and top with grated cheese.

9. 9

   Bake and serve: Bake for 5-10 minutes or until cheese has melted, and serve warm with lime wedges. Enjoy!