Cheesy Turkey-Stuffed Peppers

with Sour Cream & Cilantro Quinoa

40 MIN

4 Servings

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From the Test Kitchen

These vibrant stuffed peppers are loaded with turkey (cooked in a blend of Mexican-style spices) and melty monterey jack cheese—served over tender quinoa, verdant arugula, and juicy tomatoes dressed with cilantro sauce.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious

Nutrition

PER SERVING
Calories

660 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Ground Turkey
1 cup Red Quinoa
4 Poblano Peppers
4 Scallions
2 oz Arugula
½ lb Grape Tomatoes
4 oz Monterey Jack Cheese
½ cup Sour Cream
¼ cup Cilantro Sauce
2 Tbsps Tomato Paste
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
1 oz Sliced Pickled Jalapeño Pepper

step-by-step

instructions

Cook Along

1 Prepare & roast the poblano peppers

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds. Thoroughly wash your hands, knife, and cutting board immediately after handling. Place the halved peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat and arrange cut side up. Roast 14 to 16 minutes, or until browned and blistered. Leaving the oven on, remove from the oven.

2 Cook the quinoa & wilt the arugula

Meanwhile, add the quinoa to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the arugula; stir until slightly wilted. Cover to keep warm.

3 Prepare the remaining ingredients

Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling.

4 Cook the turkey

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the turkey, spice blend, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as it may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the turkey is cooked through and the water has cooked off. Turn off the heat. Stir in as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

5 Assemble & bake the stuffed peppers

Carefully stuff each halved poblano pepper with the cooked turkey. Evenly top with the grated cheese. Return to the oven and bake 4 to 5 minutes, or until the cheese is melted and the peppers are tender. Remove from the oven and let stand at least 2 minutes before serving.

6 Finish the quinoa & serve your dish

Meanwhile, to the pot of cooked quinoa and arugula, add the seasoned tomatoes and cilantro sauce. Stir until combined. Taste, then season with salt and pepper if desired. Season the sour cream with salt and pepper. Serve the finished quinoa topped with the stuffed peppers, seasoned sour cream, and sliced green tops of the scallions. Enjoy!