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Turkey & Spinach Chile Relleno with Fresh Tomato Sauce

Turkey & Spinach Chile Relleno with Fresh Tomato Sauce

Grilled Poblano peppers stuffed with seasoned ground turkey and baked with a fresh homemade tomato sauce. Just an epic, easy-to-follow Mexican weeknight dinner recipe that’s under 500 calories per serving!

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servings Makes 4 servings 4
preparation time PREP Under 15 minutes
total time TOTAL Less than 1 hour

Ingredients

  • TOMATO SAUCE
  • 3 cups cherry tomatoes
  • 2 (4-ounce) cans diced green chilies
  • 1 medium white onion, chopped
  • 1 red pepper, chopped
  • 6 cloves garlic, minced
  • 2 tablespoons flax seeds, if desired
  • juice of 1 lime
  • ¼ cup fresh cilantro
  • CHILE RELLENO
  • 8 medium sized poblano peppers
  • olive oil cooking spray
  • 2 teaspoons extra virgin olive oil
  • 1 (16-ounce) package JENNIE-O® Lean Ground Turkey
  • 2 teaspoons dried oregano
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • ½ teaspoon kosher salt
  • ½ teaspoon cayenne
  • 2 cups fresh spinach, chopped
  • 1 cup low-fat shredded mozzarella cheese
  • 1 cup gluten free breadcrumbs
  • ½ cup fresh cilantro, for garnish

Directions

  1. Tomato Sauce
  2. In a food processor, combine cherry tomatoes, green chilies, onion, red pepper, garlic cloves, flaxseed, if desired, lime juice and cilantro. Blend mixture until a chunky sauce forms.
  3. POBLANO PEPPERS
  4. Move top shelf to under the broiler. Heat oven to broil. Line baking sheet with foil. Place poblano peppers on baking sheet. Cook under high heat until peppers are blackened. Watch carefully. Once one side is burned, turn it over so other side can cook. All side of pepper should be evenly blackened. Place in large bowl and cover bowl tightly with plastic. Reduce oven temperature to 375°F.
  5. TURKEY SPINACH FILLING
  6. In large Dutch oven or heavy bottomed deep skillet on medium heat, add extra virgin olive oil and ground turkey, breaking it apart with wooden spoon. Add oregano, pepper, garlic powder, cumin, kosher salt and cayenne. Continue to break apart turkey so it is evenly coated with spices. Cook turkey to well-done 14 to 16 minutes or until 165°F as measured by a meat thermometer. Add spinach to turkey mixture. Stir well. Cook 1 to 2 minutes or until spinach is wilted. Add 1 cup tomato sauce to the mixture. Set aside.
  7. STUFF PEPPERS
  8. Spray 9 x 13-inch baking dish with olive oil spray.Carefully peel skins off the reserved poblanos. It is ok if a little of the charred skin remains, as it will add flavor, but try to get as much skin off as possible. Carefully slice the tops off the peppers and remove seeds. Be delicate in this process so as to ensure that you can keep the shape of the chile intact.Carefully stuff each pepper with a few spoonfuls of turkey and tomato sauce mixture. Lay stuffed peppers side-by-side in baking dish.
  9. BAKE PEPPERS
  10. Spoon remaining tomato sauce evenly over peppers and sprinkle top with mozzarella cheese. Spray a large piece of foil with olive oil spray and cover baking dish tightly. Bake peppers 20 minutes. Remove foil and top peppers with breadcrumbs. Leave chiles uncovered and bake 5 minutes or until top is browned. Serve with fresh cilantro, if desired.

RECIPE NUTRITION INFORMATION

Per Serving

Calories450

Protein39g

Carbohydrates40g

Fiber13g

Sugars5g

Fat16g

Cholesterol85mg

Sodium920mg

Saturated Fat3.5g

MADE WITH

Lean Ground Turkey

Lean Ground Turkey

cooking temperature 165°F

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey

REVIEWS OF THIS RECIPE

Turkey & Spinach Chile Relleno with Fresh Tomato Sauce