Cheese Stuffed Poblanos
1 Point on Blue
- 3 Poblano peppers
- 1 lb 99% fat free ground turkey breast
- 10 oz frozen steamable riced cauliflower. I only used about 7 oz
- 10 oz can of green enchilada sauce. I used Las Palmas because it scanned with the least amount of points. (4 points per can)
- 1 tbs minced garlic
- 1 small onion, chopped.
- 1/2 tbs ground cumin
- 1/2 tbs chili powder
- salt and pepper to taste
- 2 tbs lime juice. Fresh lime juice is best. You'll probably need 2 limes.
- 1 1/4 cup Kraft Natural Cheese Fat Free Shredded Cheese. (2 points)
Directions:
1) Preheat oven to 375. Spray a baking dish big enough to hold 2 1/2 pepper halves with cooking spray.
2) Cook ground turkey and onions in a skillet.
3) When any liquid is evaporated and turkey is browned, add the enchilada sauce, steamed cauliflower, spices and garlic and simmer until the liquid is reduced and turkey looks dry.
4) Cut the 3 poblanos in half lengthwise. Cut out ribbing and seeds.
5) Microwave 5 poblano halves on a plate for 3 minutes to soften them and make easier to stuff.
6) Dice the remaining poblano half and add it to turkey mixture.
7) When the turkey mixture has simmered enough that the bottom of the pan looks dry, turn off heat and stir in lime juice and 1 cup of cheese.
8) Hold 1 pepper at a time over the skillet and stuff with turkey mixture.
9) Put filled peppers into baking pan and top each one with about a tablespoon of cheese.
10) Bake 25-30 minutes until cheese is melted and slightly browned.
11) Serve hot. You can top with things like greek yogurt, cilantro, hot sauce and salsa if desired. Serve with a side of vegetable soup for a filling 1 point dinner!
