Cal Smart Turkey Stuffed Poblano Peppers
with Creamy Avocado Dressed Salad
Tags:
Under 650 Calories
Allergens:
Wheat
•Sulphites
•Milk
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Preparation Time35 minutes
Cooking Time8 minutes
DifficultyMedium
Ingredients
serving amount
250 g
Ground Turkey
½ cup
Bulgur Wheat
(Contains: Wheat May contain traces of: Gluten)
1 unit(s)
Hot Pepper
8 g
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
2 tbsp
Tomato Sauce Base
(May contain traces of: Gluten, Mustard, Sesame, Soy, Tree nuts, Wheat, Milk, Fish, Egg, Crustaceans, Sulphites)
113 g
Mirepoix
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
1 unit(s)
Lime
3 tbsp
Guacamole
113 g
Baby Tomatoes
56 g
Spring Mix
Not included in your delivery
1 tbsp
Oil*
Nutrition Values
Calories620 kcal
Fat26 g
Saturated Fat8 g
Carbohydrate58 g
Sugar7 g
Dietary Fiber12 g
Protein41 g
Cholesterol120 mg
Sodium680 mg
Trans Fat0.5 g
Potassium1200 mg
Calcium300 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Add broth concentrate, 3/4 cup water and 1/2 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat.
- Let stand until bulgur is tender and liquid is absorbed, 15-16 min.
- Fluff bulgur with a fork.
2
- Meanwhile, cut peppers in half lengthwise, then remove cores and seeds to make bowl shapes (keep the stems on).
- Arrange peppers on a parchment-lined baking sheet, cut-side down.
- Brush each pepper half with 1/2 tsp oil, then season with salt and pepper.
- Broil in the middle of the oven until slightly tender, 8-10 min.
3
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey.
- Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
- Season with salt and pepper.
4
- Add mirepoix, tomato sauce base and Enchilada Spice Blend to the pan.
- Cook, stirring often, until veggies are tender, 3-4 min.
- Set aside.
- When bulgur is cooked, stir bulgur into turkey mixture.
- Season with salt and pepper, to taste.
5
- Carefully remove poblanos from the oven and flip, cut-side up.
- Divide turkey-bulgur mixture between poblano halves, then sprinkle cheese over top.
- Return stuffed poblanos to the middle of the oven and broil until feta melts, 5-6 min.
- Meanwhile, halve tomatoes.
- Juice lime into a large bowl, then whisk in guacamole.
- Add spring mix and tomatoes to bowl, then toss to combine.
- Season with salt and pepper.
6
- Divide stuffed poblanos and salad between plates.
