Smoked Ancho Chile and Corn Stuffed Poblano Peppers

Instructions

1. 1

   Preheat oven to 400°F (200°C). Place poblano peppers on a baking sheet and roast for 20-25 minutes, or until skins are blistered and slightly softened. Remove from oven, let cool slightly, then carefully slice them lengthwise and remove seeds.

   ~25 min
2. 2

   While peppers are roasting, heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.

   ~5 min
3. 3

   Add minced garlic and cook for 1 minute until fragrant.

   ~1 min
4. 4

   Add ground turkey to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess grease.

   ~8 min
5. 5

   Stir in corn kernels, rinsed black beans, ancho chile powder, cumin, and smoked paprika. Cook for 2 minutes, stirring to combine the spices.

   ~2 min
6. 6

   Pour in chicken broth and diced tomatoes. Bring to a simmer, then reduce heat and cook for 10 minutes, allowing the sauce to thicken slightly.

   ~10 min
7. 7

   Season the filling with salt and black pepper to taste.

8. 8

   Carefully spoon the filling into the prepared poblano pepper halves. Place stuffed peppers on the baking sheet.

   ~5 min
9. 9

   Top each stuffed pepper with shredded Monterey Jack cheese.

   ~2 min
10. 10

    Bake for another 15-20 minutes, or until cheese is melted and bubbly and peppers are fully tender.

    ~20 min