Well my friends and family, another new year is upon us…already!!! This last year has been incredibly busy in so many ways, and this little teeny tiny blog has been put on the farthest back burner possible. I have missed you, “the little blog no one really reads”, but I am back, giving you all of the love and attention you so very much deserve.
A new year brings upon us another 365 days of milestones, memories to be made, laughs to be had, struggles to manage, an abundance of love to give, busy schedules and whatever else lies in store for us. Our family had a beautiful 2018, watching our grand fur baby, Ellie Mae, growing and maturing every day, seeing our children happy, healthy and thriving in their lives, and just feeling blessed to be on this earth. Joe and I just recently expanded our family, times two! We welcomed two precious Golden Retriever fur baby girls on February 8, and to say we are excited is a huge understatement. Rowan Skye and Aine (“Awnya”-Gaeilic for “joy”) Quinn Sarber, are now part of our tribe, joining our grand fur baby on puppy escapades and teaching each other how to be an integral part of the Sarber/Kreykes family, and our sweet Ellie Mae teaching them how to get into mischief…not that Ellie ever has…she is, by far…perfect in our eyes. So our new adventure begins!!
I am so incredibly overdue to post another recipe on our little blog here. And by “so incredibly overdue”, I mean I’m embarrassed at how long it has been…rather disgusting, IMHO. So today, this will grace the page of The Thankful Table for, hopefully, not as long as the previous recipe did.
Take a simple poblano pepper, roast it over an open flame, stuff it with a delicious ground turkey filling filled with all sorts of yumminess, then smother in enchilada sauce and cheese, and you have a meal that you will be proud to serve to family and friends. Like many of our recipes, this Stuffed Poblano Pepper recipe can be adjusted to your family’s preferences. And a quick note about roasted-anything…it is SO very much worth the 15 minutes it takes to do so!! It brings vegetables to a whole new level. If you do not have a gas stove, a broiler works brilliantly. We hope you love this dish as much as we do!
Happy 2019! Our family wishes you all the most blessed year!
Sláinte!
| Servings | Prep Time |
| 4 Poblano Peppers | 30 Minutes |
| Cook Time |
| 30 Minutes |
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Fresh, roasted poblano peppers, a delicious ground turkey filling, topped with enchilada sauce and smothered with cheese, this is comfort food at its best!
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- 4 large fresh poblano peppers
- 1 10 ounce can enchilada sauce
- 2 cups shredded colby jack cheese
- 1 pound ground turkey (cooked, drained)
- 1/4 cup diced onion
- 1/4 cup green pepper (diced)
- 1 teaspoon minced garlic
- 1 10 ounce can Mild Rotel tomatoes
- 3 ounces tomato sauce
- 2 medium jalapeños* (seeded, finely chopped)
- 1 4 ounce can diced green chiles
- 3/4 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 bunch Cilantro (washed, dried)
- 1/4 cup warm water
- 1 Bay leaf
- Wash and dry poblano peppers.
- Using tongs, place the poblanos over an open flame (or broiler), turning often until the skin is completely charred/blistered.
- Transfer to a gallon size storage bag (or place in a bowl covered with plastic wrap), close and let them steam for approximately 10-15 minutes, to loosen the skin. Once cool enough to handle, use a tablespoon to scrape the charred skins and discard, being careful to not tear the peppers.
- Lay peppers on a flat surface, and make a small slit across the top, and a lengthwise slit along the center, making a "T"-shaped slit. Gently open and remove the seeds and core with a tablespoon. Set aside.
- Preheat the oven to 350 degrees F.
- Spray 9x12 baking dish with cooking spray and pour entire can of enchilada sauce into the bottom.
- In a large skillet, brown the ground turkey on medium heat, drain and return to skillet.
- Add chopped onions, green pepper, garlic, Rotel tomatoes, tomato sauce, jalapeños, diced green chiles, cumin, salt, pepper and crushed red pepper flakes (if using), and 1/4 cup chopped cilantro. Add 1/4 cup water, mix well. Add bay leaf, reduce heat and simmer for 15 minutes.
- Carefully stuff approximately 1/2 cup of turkey mixture into the cavity of each poblano pepper.
- Place peppers seam side up in the baking dish, on top of the enchilada sauce. Cover with 1 cup (or more if desired) cheese. Cover dish with aluminum foil and bake for 30 minutes.
- Remove from oven. Garnish with cilantro. Serve immediately.
Adapted from: Skinny Taste Turkey Enchilada Stuffed Poblanos Rellenos
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