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spicy turkey stuffed poblanos with tomatillo salsa verde recipe

July 14, 2009

My life is totally exciting now that I have a little tomatillo salsa verde in it.  What a difference a day makes.  Anyways, as I mentioned in this prior post, the tomatillo salsa verde makes an excellent topping for my deliciously flavorful and healthy stuff poblanos.  Read on and try for yourself.  Do show off to your friends.


7 poblano peppers

1 habanero pepper, diced.  If you can’t take the heat remove the seeds and ribs, or use a jalapeno instead.

2 onions, diced

6 cloves of minced garlic

1 inch piece of cinnamon stick

7 ground cloves.  If using the pre ground stuff use .75 tsp.

2 diced chipotle peppers in adobo sauce

Ground cumin

Dried oregano

5 medium peeled and seeded tomatoes.  Fret not using an equal amount of the canned stuff.


20 ozs. ground turkey.  NOTE:  want to keep this vegetarian?  No problem:  substitute the turkey with black beans, zucchini, corn, and red onion.

1 tsp sugar or agave nectar

Salt and pepper to taste

Vegetable oil

Parmesan cheese

Directions, sauce:

Add 2 TBS vegetable oil, 1 diced onion, the habanero/jalapeno pepper, salt to taste, the chipotle peppers, 1 TBS ground cumin, and 1 tsp dried oregano to a sauce pan over medium heat.  Stir and cook for 10 minutes.

Add half the garlic and cook for 2-3 more minutes.

Add the tomatoes, a half cup of water, sugar/agave nectar, ground cloves, and a bit more salt and cumin and cook for 5 minutes.

Simmering away

Simmering away

Add the party to a blender and PULSE a few times until the tomato is a bit more broken up.  You’re looking for a ‘rustic’ sauce so don’t go crazy here.  Add the sauce back to the pot, along with a big handful of chopped cilantro and the cinnamon stick, and simmer over low heat for 10 more minutes.  After 10 minutes remove from the heat, but be sure to taste seasoning and adjust accordingly.  I shouldn’t have to mention this, but remove the cinnamon stick.

Rustic style sauce.

Rustic style sauce.

Directions, turkey:

While the sauce is simmering add 2 TBS vegetable oil, salt to taste, 1 TBS ground cumin, 1 tsp dried oregano, and the remaining onion to a pan over medium heat.  Cook and stir for 10 minutes.

Add the garlic and turkey.  Mix everything to incorporate and break up the turkey.

When the turkey is fully cooked add it to the sauce you just made and simmer everything for 10 minutes (NOTE:  if it’s a bit dry just add a bit of water).  DONE.

Perfect consistency for stuffing.

Perfect consistency for stuffing.

Directions, peppers:

Cut the poblano peppers lengthwise and remove the seeds and stems.  Place on a baking tray, cut side up, and add the turkey and sauce mixture to each pepper’s cavity.

Bottom's up.

Bottom's up.

Top each pepper with the tomatillo salsa verde and a sprinkle of Parmesan cheese.  No joke.

Pre baked poblanos

Pre baked poblanos

Add to a 350 degree oven and cook for 30-40 minutes or until the peppers are beyond fragrant and soft.

Serve with:

More tomatillo salsa verde and healthy refried beans.

Totally baked poblanos

Totally baked poblanos

2 Comments leave one →
  1. July 15, 2009 5:25 pm

    OMG! I am so hungry right now…..

  2. July 16, 2009 5:02 am

    Yum, that is gorgeous! and more cheese for me please 🙂

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