Poblano Chili Turkey Casserole

Ingredients

• 10 poblano peppers
• 1 lb ground turkey
• 1 onion (diced)
• 1 red pepper (diced)
• 1 teaspoon olive oil
• 4 garlic cloves
• 4 ounces diced green chilies (canned)
• 14 1/2 ounces diced tomatoes with green chilies
• 2 teaspoons cumin
• 2 teaspoons Mexican chili powder
• 1 teaspoon coriander
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup 2% cheddar cheese

Directions

1. 1

   Char poblanos over an open flame (grill or gas stove). Of you cannot either of these methods, broiling these for a few minutes on each side in you oven will also work.

2. 2

   When skin becomes black and begins to peel away, put peppers in a paper bag to steam.

3. 3

   When cool, peel skin and remove seeds and membranes. Reserve for later.

4. 4

   Next, heat oil over med, add turkey and lightly brown.

5. 5

   Add onion, red pepper, garlic, chilies saute until translucent.

6. 6

   Next add tomatoes and all seasonings.

7. 7

   If you like, black beans would be nice at this time as well, but watching calories, I left out of the recipe contents --

8. 8

   Spray a casserole dish is non-stick spray, and add a layer of the roasted, peeled poblano peppers.

9. 9

   Next add 1/2 of the cooked turkey mixture.

10. 10

    Sprinkle with 1/2 cup of reduced fat mexican shredded cheese.

11. 11

    Top with remaining peppers, then remaining turkey, and the last 1/2 cup of cheese.

12. 12

    Bake in an oven at 350 for 25 minutes, covered.

13. 13

    During the last 5 minutes, remove the cover and brown on top until bubbley and delicious.

14. 14

    Let casserole cool for 5-10 minutes to set, and serve with brown rice or balck beans.