I recently scored a basket of poblano peppers for $3 at the Jean-Talon Market in Montreal. Whole baskets of multi-colored bell peppers were going for $5. A friend of mine from Belarus, by way of Mississippi, was with me and one of the qualities she is known for is her extraordinary ability to sniff out a deal.
The basket contained 14 perfect peppers, so I chopped a couple for adding to other recipes then went the easy route and stuffed the rest. Glad I did - this recipe is yummy. I used a can of shoepeg corn, which I stock up on when in the South, but any variety, whether frozen, fresh or canned will work fine. I do love the delicate shoepeg kernels in this recipe, so use it if you have it or can get it.
1 pound (453 grams) ground turkey
1 yellow onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon ancho chili powder
1 teaspoon smoked hot paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1 tablespoon lemon juice
1 box (17 ounces/500 grams) chopped tomatoes
1 can (11 ounces/311 grams) white shoepeg corn, drained
12 poblano peppers
1 cup grated light marble cheese
In a large pot, brown the turkey about 5 minutes; crumbling it as it cooks. Add the onion and garlic. Allow the onion and garlic to cook about 2 minutes while adding the seasonings, lemon juice, tomatoes and corn. Stir to combine the entire mixture and cook another 2 minutes. Remove from the heat.
Preheat oven to 400°. Have two 9x13 baking dishes ready for the stuffed peppers. Wear gloves for cutting the peppers. Cut a T-shaped slit in one side of the pepper. Open the top flaps and slice the seeds out, leaving the top with stem intact. Use a tablespoon to add about 3-4 tablespoons of filling per pepper. Place the stuffed pepper in the dish. Arrange all the peppers in a single layer. Stuff a heaping tablespoon of grated cheese in the slit of the pepper to help seal in the filling. Cook for 30-35 minutes.
Serve with cornbread and a green salad or raw vegetables.
Makes 12 stuffed peppers.
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