Turkey Stuffed Poblano Peppers in Spicy Enchilada Sauce

This recipe that can be made a thousand different ways. Put an Italian or Greek twist on it instead of Mexican, use ground beef instead of ground turkey, go vegetarian with beans and tofu, add rice if you don’t want it carb free… I could go on and on. But the husband and I are on a healthy kick as of late so that was my guiding principle. Ground turkey sauteed with veggies and stuffed in charred poblano peppers over a simple spicy red enchilada sauce.

The Stuffing:

  • 1 package organic ground turkey breast (about 1lb)
  • 1 bell pepper, chopped (I used yellow)
  • 1 small white onion, chopped
  • 1-2 cloves of garlic
  • Few tablespoons of chicken broth or tomato sauce 
  • Spices: I used a mixture of the following. Feel free to adjust. 
    • Ancho chili powder
    • Cumin
    • Coriander
    • Cayenne pepper for a little heat
    • Onion Powder
    • Salt & pepper
  • Your choice of cheese for topping – I used a light mozzarella. A Mexican blend or pepper jack would be great. 


    Pre heat the oven to 400 degrees. 

    Saute the onions first for a few minutes and then add the peppers. Season with salt and pepper.

    Season the meat with all of your spices and add to a hot pan with the peppers and onions. Break the meat down with a spoon. You can add a little chicken broth or tomato juice to help soften the meat and cover with a lid for a few minutes. I used chicken broth and some cherry tomatoes I had from the garden. I also mixed in a little bit of cheese so it sticks the mixture together. 

    It sure don’t look pretty but it tastes good!

    The Sauce:

    • 2 ancho chili peppers in adobo sauce (these come in a can, and are smoky and hot!)
    • 1/2 of an onion, chopped 
    • Olive oil
    • Fresh chopped tomatoes, or a can of tomato sauce (I happened to have fresh tomatoes from my garden so that’s what I used)
    • Chicken or vegetable broth


    Saute the onions and garlic in olive oil.

    Add ancho chili peppers and stir for a few minutes.

    Add tomatoes and chicken broth, season with salt & pepper. Let the broth reduce and thicken a bit.

    Puree the sauce with a hand held mixer or pour into a blender. Let it cook down for a few more minutes and then set aside.

    Tip: if your sauce comes out a bit too spicy for your taste, consider adding a pinch of sugar or a touch of cream.

    The Peppers:

    Poblanos chance spicy but are not always. If you’re cooking for kids maybe opt to use bell peppers instead. 

    You can either throw the peppers on a grill or char them over a flame on your stove top as pictured below. They will cook more when you bake them in the oven so it’s just to get a nice blistered skin on them.



    Pour the sauce on the bottom of your baking dish. Cut the peppers in half and fill with the meat stuffing.

    Top with cheese and bake at 400 until nice and bubbly. I through the broiler on at the end to brown the cheese. 





    Sausage & Pepper Grinders

    Sausage and peppers is an Italian classic. It’s easy to make and can be a meal on it’s own or on fresh Italian bread for a delicious sandwich. The catch is that this meal is all about getting the right ingredients. Go to an Italian deli and get their store made sausage, mozzarella and fresh baked bread. The ingredients will make the difference in an average grinder and one that blows you away. This sandwich we made last Sunday night was incredible and the two of us ate two of these…


    • 3 small hot Italian sausage links and 3 sweet links (or whatever combination you prefer) fresh made at a deli
    • 1 sweet onion
    • 1 red pepper
    • 1 green pepper
    • 1-2 sliced garlic cloves (this is optional)
    • Olive oil for sautéing
    • 2 fresh baked Italian grinders
    • Fresh basil
    • Fresh sliced mozzarella cheese
    • 1 can diced San Marzano tomatoes
    • Salt & pepper


    • Turn your pan on med/high heat and brown your sausages, then remove from pan.
    •  Add olive oil and sliced onions & garlic to pan and sautee until start to brown. 

    • Add your peppers and let them cook down for several minutes. Then add your diced tomatoes, salt, pepper and basil. Bring them up to a simmer and add sausage.
    • Cover the pan with a cracked lid and let cook through and let the favors meld. Roughly 15-20 minutes. You really can’t over cook this dish.
    • Cut your sausages length wise in half so you can place them flat on the bread. Then add the toppings and fresh sliced cheese.     
    • Put in the oven on broil until the bread is toasted and the mozzarella is melted. Then enjoy a truly amazing sandwich. 

    A note on leftovers… We had leftover peppers and onions in the sauce but no sausage. The next night I boiled some pasta, tossed it in the sauce, topped with some fresh parm and you have yourself another meal. You can also add some seared chicken or white beans for some protein 🙂  You can’t let that delicious sauce go to waste.

    Crock Pot Flank Steak Tacos

    We all have busy days when we don’t have time to cook dinner so the crock pot is a wonderful tool for the working….any person. I was very skeptical about putting flank steak in a crock pot but I would never post anything I didn’t think was awesome. 10 minutes in the morning allows you to come home to a ready made meal. Try it for yourself!


    • 1.5 lb flank steak
    • 1 red pepper
    • 1 sweet onion
    • 1/4 cup soy sauce
    • Hot sauce to taste (I recommend Trader Joe’s Green Dragon Hot Sauce)
    • Spice rub of your choice. I used the following: salt, pepper, chili powder, cumin, garlic powder, cayenne pepper and coriander
    • White corn tacos (or whatever you like)
    • Toppings of your choice: mexican cheese, sour cream, fresh cilantro, etc but it honestly doesn’t need it



    • Rub your steak with the spices and place in the refrigerator overnight. You can do this the morning of but I was trying to save time. 
    • The next morning put your steak in the crock pot on the bottom.
    • Slice your pepper and onion and put on top of the steak.


    • Pour the soy sauce and hot sauce around the steak.
    • Cook on low for 9 hours.
    • Shred and serve.

    If you divide by 4 servings and use 2 corn tacos per serving you can see below this is a very healthy dinner option.

    Grilled Jalapeño Poppers

    Finding delicious new appetizers to bring to a summer BBQ is always a fun challenge for me. It’s a risk trying something new, especially when bringing it to a large group of people but if you just have confidence in your ingredients it will turn out great! I’ve seen a lot of Jalapeno Popper recipes on Pinterest lately but they are typically stuffed with some mixture of cream cheese and jack cheese and wrapped with bacon and sometimes fried. Not exactly healthy and not that exciting (to me) in terms of ingredients. I love jalapenos so I started thinking how I could put my twist on this recipe. I substituted using all that cheese with avocado and I bought an all natural chorizo made by Whole Foods meat department. I used fresh herbs, quality cheese and cooked them on the grill; great flavor with out all the fat.




    -2 Fresh Chorizo sausage links from Whole Foods (you could substitute with other kinds of ground beef or pork but make sure you season it well with things like chili powder, paprika, cayenne pepper cumin, etc.)

    -2 garlic cloves

    -12 to 15 jalapeno peppers (Make sure you pick out larger and fatter jalapenos so you can fit a lot of stuffing in them)

    -1/2 of a ripe avocado

    -1-2 tbsp whipped cream cheese with chives (of course you can use any kind but I had this in my fridge)

    -Manchego cheese, freshly grated

    -Fresh chopped cilantro

    -Fresh chopped chives

    -Juice from half of one lime



    -Cut your jalapenos in half and take out the seeds and membranes. If you have some jalapenos on the skinny side, cut off 1/3 of it so you have a big enough pepper to stuff.


    -Cut the casings off the chorizo and place in a medium hot pan with fresh chopped garlic.


    -Combine the cream cheese, avocado, fresh herbs and lime juice in a bowl. Add salt & pepper. When the chorizo cools, add it to the bowl and mix well.


    -Using a spoon, stuff each pepper and top with a sprinkle of manchego cheese. Press down the cheese into the stuffing so it sticks to the mixture and doesn’t fall off. I stuffed them in advance and covered with tinfoil for a few hours until they were ready for the grill.


    -Get the grill nice and hot and put the flames on a medium level. Place the jalapenos directly on the grill and cook until the cheese melts. It’s a good idea to warn your guests that sometimes jalapenos are mild and sometimes they are spicy–it’s hard to know which one you will get.


    -Pop one in your mouth! Enjoy!