Ingredients:

  • 4 large poblano peppers (approx. 1 lb / 450g)
  • 1 tbsp avocado oil
  • 1 lb lean ground turkey or 93% lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced (approx. 5 oz / 140g)
  • 3 cloves garlic, minced (approx. 15g)
  • 1 cup cooked black beans, rinsed (170g)
  • 1/2 cup frozen corn, thawed (80g)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded low-fat Monterey Jack or Oaxaca cheese (115g)
  • 1/4 cup fresh cilantro, chopped (15g)
  • 1 lime, cut into wedges

Instructions:

  1. Place the whole poblano peppers directly over a high flame on a grill or stovetop burner. Turn frequently with tongs until the skin is blistered and blackened on all sides.
  2. Transfer charred peppers to a glass bowl and cover tightly with plastic wrap. Let them steam for 30 minutes.
  3. Once cooled, gently rub off the charred skin and make a lengthwise slit to remove the seeds and ribs.
  4. Heat olive oil in a skillet over medium-high heat. Brown the ground turkey or lean beef, breaking it apart with a spoon.
  5. Stir in the diced onion and garlic, cooking until the onion becomes translucent.
  6. Fold in the black beans, corn, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes until fragrant.
  7. Stuff the prepared poblano peppers with the meat mixture and top with shredded low-fat cheese.
  8. Bake or grill until the cheese is melted and bubbly. Garnish with fresh cilantro and serve with lime wedges.