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