Turkey Stuffed Poblano Peppers

Notes

You can really make these however you want. Ground, turkey, ground beef, ground pork and ground chicken all work great.
You can use any grain too, White rice, brown rice or even quinoa are all delicious.
Use whatever cheese you have on hand. Cheddar, Monterey jack, Mexican blend, they all work here.
I usually make these with both poblanos and bell peppers. This way whoever wants a little kick can eat the poblanos.
Want to spice it up? Add cayenne pepper to your mixture
I like to make a Creamy Green Chili Sauce sauce to go over the peppers.
I have some non-pepper lovers in the house so I make extra rice, which I leave out of the mixture. They make rice bowls using the plain rice, meat mixture and green chili sauce.

	1 pound ground turkey
	1/2 onion, diced
	2 tablespoons minced garlic
	2 tablespoon ground cumin
	1 tablespoon paprika
	1 tablespoon chili powder
	1 tablespoon olive oil
	1 tablespoon salt
	1 teaspoon pepper
	1/2 cup tomato sauce or jarred sofrito
	1 cup canned corn
	4 peppers, washed, halved and seeded
	1/2 cup shredded cheese, any kind

1.	Preheat oven to 350 degrees.
2.	Place peppers on a parchment lined baking sheet and drizzle with olive oil. Bake for 12-15 minutes.
3.	Heat large skillet over medium heat. Add olive oil. Add onions and cook until soft, about 4 minutes. Add garlic and cook for about 1 minute.
4.	Add ground turkey to the skillet and break up the meat so it cooks evenly. Cook through, about 6-7 minutes.
5.	Add cumin, paprika, chili powder, salt and pepper to skillet and let everything simmer over low heat for a few minutes.
6.	Add rice and corn to skillet and mix well.
7.	Pour either the tomato sauce or sofrito sauce into the skillet and mix well.
8.	Remove peppers from oven and add the meat and rice mixture evenly to each pepper.
9.	Place the peppers back on to the baking sheet or a casserole dish. Cover each pepper with the cheese and bake for an additional 12-15 minutes.
10.	Serve immediately and enjoy!