Ground Turkey Stuffed Poblanos with Avocado Crema

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Turkey Stuffed Poblanos

Nutritive Information

 

  • Calories: 282
  • Fat: 12 g
  • Saturated fat: 3 g
  • Carbohydrates: 20 g
  • Sugar: 3 g
  • Sodium: 594 mg
  • Fiber: 8 g
  • Protein: 27 g
  • Cholesterol: 57 mg

Ingredients

Ground Turkey Stuffed Poblanos:
  • 1 tablespoon grape seed oil
  • ½ cup diced red onion
  • 2 garlic cloves, minced
  • 1 lb. ground turkey breast
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup low sodium black beans, drained and rinsed
  • 14 oz. fire roasted diced tomatoes
  • 6 poblanos
  • 12 tablespoons shredded mexican cheese
Avocado Crema:
  • ½ cup plain greek yogurt
  • 1 avocado
  • 1½ tablespoons fresh lime juice
  • ¼ teaspoon ground cumin
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon salt
  • garnish: fresh cilanto

Instructions

  • Preheat oven to 350 degrees F.
  • 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 turkey 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 turkey mixture. Mix everything together.
  • Slice about a 3-4″ slit down each poblano pepper and stuff each pepper with the turkey 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 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 mixture is combined and smooth.
  • Drizzle each poblano with avocado crema.
  • Garnish with fresh cilantro

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