Ingredients

4 Poblano Peppers

Ground Turkey - Antibiotic free please!

1.5 Sweet Onions

1 large Zucchini

Mushrooms

8 Garlic Cloves

Cherry Tomatoes

Italian Seasoning to taste

Cumin to taste

Cayenne Pepper

1 large sprig Basil

1 Red Bell Pepper

Optional Cheese

Red Pepper to taste

Preparation

  1. Roast the poblanos directly over a gas flame, in a dry skillet or under the broiler, turning often, until charred all over. Transfer the poblanos to a bowl and let cool for 5 minutes.

  2. Rub the blackened skin off of the poblanos and make a slit in the side of each one, beginning 1/2 inch below the stem and ending 1/2 inch from the tip. Using scissors, carefully snip off the seed clusters at the base of the stems. Rinse off any stray seeds and bits of skin and pat dry. Lightly brush the poblanos with olive oil and season them inside and out with salt.

  3. Cook the ground Turkey until just done.

  4. Saute sliced cloves, bell pepper and onion until translucent. Then add 1/3 of the mixture to the turkey.

  5. Make basic marinara sauce

  6. Saute zucchini and mushrooms - add cumin, cayenne pepper, salt and pepper to taste

  7. Mix all of the zucchini, mushroom and some of the tomato sauce in with the turkey.

  8. Stuff the poblanos with the meat filling (optional- add some cheese) and arrange them snugly in a baking dish and top with the remaining marinara sauce. Cover and bake for about 5 minutes, until they are heated through.