Turkey-Stuffed Poblano Peppers

• ½ lb. ground turkey
• 4 Tbsp. Olive Oil, divided (2 Tbsp. and 2 Tbsp.)
• 6 poblano peppers
• ½ med. onion, diced
• 1 Tbsp. garlic, minced 
• 1 pkt. La Preferida Fajita Seasoning (1.25 oz.)
• ½ cup La Preferida Whole Kernel Corn, drained and rinsed 
• 1 cup kale, chopped
• ½ cup La Preferida Black Beans
• ½ cup cilantro, chopped
• 15 oz. can La Preferida Cheddar Cheese Sauce
• 1 tsp. La Preferida Chipotle Salsa

Preheat your oven to 350º

While the oven preheats, slice poblano peppers in half (lengthwise), and brush both sides with 2 Tablespoons of olive oil. Arrange poblanos on a baking sheet, cut side up, and bake for 5 minutes. Take poblanos out of the oven and let them cool — leave oven on.

In a pan, heat 2 Tablespoons of olive oil and sauté onions and garlic until translucent, then add fajita seasoning and mix well — do not burn! Add ground turkey and mix well, taste for seasoning. Once cooked through, remove from heat and set aside.

In a separate pan, heat corn, kale, and black beans, then add turkey mixture and mix well. Remove from heat and fold in cilantro. Spoon turkey mixture into poblano peppers and bake for 20 minutes.

While the peppers bake, heat cheddar cheese sauce according to package instructions and add chipotle salsa — feel free to add more than 1 tsp. if you prefer more heat.

When ready, remove peppers from oven and serve while warm, drizzling cheese sauce over them — enjoy!

Chef La Pref Tip:

These peppers pair perfectly with our Spanish Rice!