• JJ & Michelle

Poblano, We Say Pobla-YES!

Using peppers can be intimidating. With so many different peppers that have different flavors and different heat (know your Scoville scale), it's easy to be overwhelmed. Well, we can't help you with all the peppers, so we'll start with one we can help you with. The Poblano. This large, dark green, pepper has such great flavor. It's mild in heat, big in smoky flavor and the perfect vessel for this recipe. Let's get started.



3 Large Poblano peppers, halved lengthwise and seeded

1 Tbsp of Olive oil

1 (16oz) package of ground turkey

1 Small red onion (diced)

1 cup of frozen corn

1 Tbsp of Cumin

1 1/2 tsp of salt

1 tsp of ground black pepper

1 cup of shredded cheddar

1 cup of shredded hot pepper blend cheese

1/4 cup fresh cilantro, plus extra for garnish


  1. Pre-Heat oven to 350 F .

  2. On a large rimmed baking sheet lined with parchment paper, place the peppers cut side up in a single layer. Bake for 15 minutes if you want the peppers to still have a crunch. 25-30 minutes if you like your peppers softer.

  3. Heat oil in a large, non-stick pan over medium heat. Add turkey, onion, corn, cumin, salt and pepper and cook. Stir occasionally about 10 to 12 minutes until turkey is browned and cooked through and vegetables are tender.

  4. Remove from heat and add 3/4 of the cup of cheddar and 3/4 of the cup of pepper cheese. Also add 1/4 cup of cilantro. Mix all together

  5. Divide mixture among pepper halves . Sprinkle with the remaining cheese. Bake until the cheese is melted. garnish with additional cilantro.

  6. One thing we thought of after is, a squeeze of fresh lime juice over the peppers probably would have been yummy, we will try that for next time.




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