Tomatador Ground Turkey-Stuffed Roasted Poblano Peppers

Directions

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1. Preheat the oven to 425°F.

2. Cut the poblanos in half (vertically) and remove the seeds.

3. Place poblanos on a baking sheet lined with foil. Roast for 15-20 minutes, turning occasionally, until skin is blistered and lightly charred in some places. Set aside.

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1. In a saucepan, heat 1 tbsp olive oil over medium heat. Add garlic and cook until fragrant (about 1 min).

2. Add crushed tomatoes and Tomatador.

3. Simmer uncovered for 10-15 minutes to thicken slightly. - Stir in Mexican crema (or sour cream).

4. Taste and add salt and pepper to taste and keep warm.

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1. In a skillet over medium heat, add 1 tbsp olive oil and the sliced onions.

2. Cook, stirring occasionally, for 15-20 minutes until deep golden brown. Remove from skillet and set aside.

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1. In the same skillet, add the ground turkey. Cook until no longer pink, breaking it up as it cooks.

2. Add Tomatador and salt and stir in the caramelized onions, black beans and ⅓ cup of the smoky tomato sauce. Cook for another 2-3 minutes. Remove from heat.

3. Let the filling cool slightly, then stir in 1 cup of the shredded cheese, reserving 1/4 cup for topping.

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1. Reduce oven to 375°F.

2. Stuff each poblano pepper generously with the turkey mixture and place on a tinfoil wrapped baking sheet. - Top with remaining cheese.

3. Bake uncovered for 15-20 minutes until heated through and cheese is melted and bubbly.

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1. Spoon some tomato sauce onto a plate and position a pepper in the middle of it.

2. Sprinkle some Tomatador directly on top of each pepper and garnish with chopped cilantro, Mexican crema or avocado, if desired.