Chicken Stuffed Poblanos filled with fire-roasted tomatoes and black beans, then topped with melted cheese and an avocado crema to die for. A gluten free meal that will quickly become your family’s
Ingredients
Ground Turkey Stuffed Poblanos:
- 1 tablespoon grape seed oil
- 1/2 cup diced red onion
- 2 garlic cloves, minced
- 500g ground chicken breast
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup low sodium black beans, drained and rinsed
- 400g
fire roasted diced tomatoes - 6 poblanos
- 12 tablespoons shredded mexican cheese
Avocado Crema:
- 1/2 cup plain greek yogurt
- 1 avocado
- 1 1/2 tablespoons fresh lime juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- garnish: fresh cilanto
Instructions
- Preheat oven to 180.
- Bring a medium skillet to medium-high heat. Add grape seed oil and onions. Saute the onions until they are translucent, about 3-4 minutes.
- Add in the garlic and saute for 30 seconds, or until fragrant. Next, add ground chicken breast and cook until there is no more pink. About 5-6 minutes. Add in cumin, smoked paprika, chili powder, salt and black pepper. Stir to mix all the spices together.
- Add black beans and fire roasted tomatoes to the ground chicken mixture. Mix everything together.
- Slice about a 7-10cm slit down each poblano pepper and stuff each pepper with the chicken mixture. Place stuffed poblanos on a baking sheet, stuffed side facing up.
- Cover the baking sheet with a tin foil.
- Bake fro 35 minutes.
- Remove from oven and sprinkle each pepper with 2 tablespoons of mexican cheese. Place poblanos back in the oven and bake for 5 minutes.
- Remove from the oven and let cool.
- In the meantime, to a small food processor add greek yogurt, avocado, fresh lime juice, cumin, red pepper flakes and salt. Blend until the mixture is combined and smooth.
- Drizzle each poblano with avocado crema.
- Garnish with fresh cilantro
Original recipe from Joyful Healthy Eats.