Tag: quick

This is an easy, high protein, gluten-free recipe. Lots of flavor, spice, and a little cheese will keep you satisfied without over doing it.

Feeds 3-4. Takes 30-40 minutes

Recipe

• 4 medium poblano peppers
• 1# lean ground turkey
• 1/3 cup diced red onion
• 3-4 finely chopped garlic cloves
• 2 Roma tomatoes, diced
• 1 packet, low sodium taco seasoning
• 2 oz low fat cream cheese
• 1/4 cup chopped cilantro + more for garnish
• Zest of 1 lime
• Roughly 1 cup shredded cheddar or jack cheese

Preheat oven Broiler. Start by charring peppers slightly. Cut peppers in half, remove seeds and try to keep stem end in tact. Place peppers cut-side down on a foil lined baking sheet. Sprinkle with salt, and place under broiler. Broil peppers until they start to blister. Remove from the oven and set aside. Reduce oven heat to bake at 400 degrees.

Start warming a large skillet on medium. When warm, spray with cooking spray and add onion to skillet. Sauté for a few minutes, then add garlic and diced tomatoes. Cook for 3-4 minutes, but don’t allow all the tomato’s juice to cook off completely. Add the turkey and package of seasoning to the skillet, stir to mix and start breaking up turkey. Continue cooking and breaking up turkey periodically, until turkey is cooked through. Reduce heat to low and add cream cheese to the skillet. Stir gently until cream cheese it melted and incorporated. Stir in cilantro and lime zest.

Get the tray of peppers and turn peppers over, cut side up. Using a spoon, scoop turkey mixture into pepper halves. When all of the peppers are filled, top with shredded cheese. Return sheet pan with peppers to oven and bake for roughly 10 minutes. Done!