Turkey Stuffed Pepper (Chile Relleno)

How to make it

1. Preheat the oven to 400°F (200°C).
2. Place the poblano pepper on a baking sheet and roast it in the preheated oven for about 15-20 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven and place the pepper in a bowl covered with a kitchen towel. Let it steam for a few minutes to loosen the skin.
3. While the pepper is steaming, heat the olive oil in a skillet over medium heat.
4. Add the diced onion and sauté for about 2-3 minutes until softened.
5. Add the minced garlic and sauté for another 30 seconds until fragrant.
6. Add the ground turkey or chicken to the skillet and cook until browned and cooked through.
7. Stir in the diced tomatoes,. Cook for another 2-3 minutes to combine the flavors. Season with salt and black pepper to taste.
8. Gently peel the charred skin off the roasted poblano pepper. Make a small lengthwise slit in the pepper and carefully remove the seeds and membranes, keeping the pepper intact.
9. Stuff the prepared ground turkey or chicken mixture into the poblano pepper.
10. Place the stuffed poblano pepper in a baking dish and sprinkle the shredded cheese on top.
11. Bake in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly.
12. Remove from the oven and transfer the stuffed poblano pepper to a serving plate.
13. Garnish with chopped fresh cilantro.
14. Serve your healthy Chile Relleno with salsa or hot sauce on the side if desired.