Stuffed Peppers

Tonight I made stuffed poblano peppers with roasted carrots and cauliflower! It was delicious! Heres how;

First I preheated the oven to 400 degrees. Then I cut my cauliflower into smaller flourettes. I coated the carrots with olive oil, garlic salt, and pepper. I tossed them in the oven for 15 minutes and then give them a toss and cook for an additional 15 mintutes.

 While my veggies are roasting in the oven, I prepare my poblano peppers. I cook them over my gas fire stove rotating them every few seconds until all sides are blackened.

Once all the skin has wrinkled and turn a dark blackish brown, put them in a bowl with foil on top or in a brown paper bag until you are ready to stuff them. This helps the skin continue to sweat and make it easier to peel later.

See! The skin peels right off! But wait, thats later!

 While my peppers are hanging out in their bowl I am going to begin to prepare the stuffing for the peppers. I looked in my fridge where I keep my veggies and decided to go with garlic, bell pepper, spinach, and onion. I cut all of my veggies into a medium small dice and tossed everything, except for the spinch, into a few tablespoons of olive oil in a sautee pan. I cooked all of those until just tender. Next came a pound of ground turkey.

Once I put my turkey in the pan I pull out my seasonings. I use garlic pepper, salt, cajun seasoning, paprika, cayenne pepper, red pepper flake, and mostley cumin! I love cumin! It has the best smokey taste and smell that just reminds me of tacos my mom used to make. Yum! Ok back to the recipe. After you add the seasoning and the turkey has brown all the way I add a couple tablespoons of sweet baby ray's bbq sauce :) Amazing! Now, I toss in my handful of spinach so it can wilt for a few minutes and finish it off with a handful of low fat mexican blend cheese.

Now that the filling is done and the cheese is melted, its time to take the veggies out of the oven. Golden brown and caramelized. Perfect!

Ok back to the pepper stuffing process. By now your filling is done and so are your roasted veggies. As you can see in the picture it is very easy to peel these peppers. Take off all of the skin, cut the top off, and clean out all of the seads. Be careful not to rip the peppers! Once you have done that it's time to fill. Stuff the turkey mix into the peppers as deep as it will go and fill them up about a half inch from the top so nothing falls out later. I then crumbled up a few crackers I had in the cabinted and coated each peppers. I browned all sides of the peppers in a sautee pan with a little olive oil.

Here is the finished product! The roasted carrots are so sweet they almost taste like candy! The bbq sauce and seasonig makes a perfect sauce for the filling. I even added a little sliced tomato and avocado on the side for a little freshness. Any recipe can be made your own with a little imaginatin and fresh ingredients you love!!!