Chili Poblano Peppers Recipe

Ingredients
Ingredients for 4 Chili Stuffed Poblano Peppers servings 1 tablespoon avocado oil (or olive oil) 2/3 cup  onion, diced 3 cloves garlic, minced 1 lb 93% lean ground turkey 4 tablespoons tomato paste (NOT sauce) Seasonings 1 tablespoon chili powder 2 teaspoons smoked paprika 2 teaspoons cumin 1/2 teaspoon cinnamon 2 teaspoons (Mexican) oregano 1 1/2 cups low sodium chicken stock 1 can (14.5oz /411g) no salt added black beans, drained 1 cup colorful bell peppers, diced 3/4 cup reduced fat Mexican cheese blend, shredded (optional) sea salt & pepper to taste Garnish

Steps Set oven to 420F/216C. Set a pot on medium heat. Once hot, add the oil and onion.  Cook for 2 – 3 minutes until the onion is browned along the edges and somewhat translucent.  Then add the garlic and cook. Add the turkey and chop it up finely as it cooks in the pot for 5 – 7 minutes until all the visible pink pieces of meat have been cooked.  Sprinkle in the seasoning as the meat and the tomato paste and continuously stir everything together. Ensure every ounce of the meat is covered in the seasonings. Stir in the black beans and chicken broth and bring to a very low, gentle simmer for 15 – 20 minutes, or until the chili is thick and stew like, not watery.  This thickness will make stuffing the pepper easier. While the chili cooks, slice the poblano pepper vertically and carefully slice a portion off the top of the pepper to create a large pocket. Scrape out the seeds and inside and begin stuffing the peppers with the chili.  Top each pepper off with cheese as desired.