Stuffed Chili Rellenos

I always liked the idea of a chili relleno, but the usual deep fried poblano pepper stuffed with cheese just doesn't do it for me.  So here's my healthy version of a chili relleno, only this time lets stuff it with seasoned brown rice, veggies, and some ground turkey cooked up in a mango pico de gallo...then we'll top it with cheese.  Hold the deep fryer please!

Stuffed Chili Relleno


2 cups brown rice
4 1/2 cups chicken broth
2 bay leafs
6 poblano peppers, rinsed
1 lb. ground turkey
salt and pepper to taste
10 oz. store bought mango pico de gallo
(or make your own: 1 mango diced, 1/2 red onion diced, 1 jalapeno seeded and chopped, 2 sprigs cilantro, leafs trimmed and chopped)
1 can fire roasted tomatoes, liquid drained (or roast your own under the broiler until skins begin to blacken, about 3-4 tomatoes)
1 1/2 cups frozen corn, thawed
about 1/3 cup cheddar cheese per pepper

Cook rice in broth with the bay leafs for about 45 minutes or until liquid is absorbed.  Into a large skillet begin cooking the ground turkey, salt and pepper to taste.  Once the turkey is no longer pink add in the mango pico de gallo, drained tomatoes, and corn.  Turn the burner down to low and preheat broiler.  Rinse and place your poblano peppers on a rimmed cookie sheet.  Place under broiler on the second to highest oven rack.  Broil for about 5 minutes then flip over for another five (they will begin to blacken).  Remove from oven.

Allow peppers to cool a little while you grate some cheese.  Once the peppers are cool enough to touch without burning your fingers take a knife and cut a slit in the middle of the pepper, careful not to cut all the way through both sides.  Kind of a pita pocket idea. Scrape out the seeds and discard.  Repeat for remaining peppers. {Left over rice can be stored in the fridge for Smokey Southwestern Rice Wraps, or Summer Sausage Jambalaya later in the week.}

Assemble by simply placing a scoop of rice, turkey mixture and cheese into peppers until overflowing.  Place back under the broiler for just another couple minutes until the cheese is melted.  Serve immediately. {Just an FYI, the poblano peppers get hotter the closer you get to the stem}  Enjoy!

Enjoy!

Turkey Tetrazzini with Spaghetti Squash noodles
Fired Up Pork Ribs!

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Wednesday, 20 June 2018

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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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