Ingredients
8 poblano peppers1 package (20 ounces) lean ground turkey1 medium onion, chopped3 garlic cloves, minced2 teaspoons olive oil1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained1 can (8-3/4 ounces) whole kernel corn, drained1 tablespoon minced chipotle pepper in adobo sauce2 teaspoons adobo sauce1/2 teaspoon salt1/2 teaspoon ground cumin1/2 teaspoon chili powder1/4 teaspoon pepper3 tablespoons minced fresh cilantro, divided1 cup shredded Mexican cheese blend1/2 cup reduced-fat sour cream
Preparation
Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
Meanwhile, in a large nonstick skillet over medium heat, cook the turkey, onion and garlic in oil until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, corn, chipotle pepper, adobo sauce, salt, cumin, chili powder and pepper; heat through. Remove from the heat; stir in 2 tablespoons cilantro. Set aside.
Preheat oven to 375°. Peel off and discard charred skins from poblanos. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1/2 cup turkey mixture.
Place peppers in a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, until cheese is melted, 10-15 minutes. Sprinkle with remaining cilantro. Serve with sour cream.
