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Turkey Chile Rellenos

Turkey Chile Rellenos

with Poblano Peppers and Southwest-Style Sauce

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Warm weather calls for less fussy dishes. Our healthy version of chile rellenos skips the batter and deep frying. Packed with flavour these peppers are ready for their close up!

Tags:Spicy
Allergens:Milk/Lait

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Minced Turkey

½ cup

Basmati Rice

2 unit

Poblano Pepper

1 tbsp

Southwest Spice Blend

½ cup

Monterey Jack Cheese, shredded

(ContainsMilk/Lait)

1 unit

Chicken Broth Concentrate

56 g

Onion, chopped

1 can

Diced Tomatoes

10 g

Pepitas

10 g

Parsley

Not included in your delivery

28 g

Salt*

2 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories760 kcal
Fat34 g
Saturated Fat11 g
Carbohydrate80 g
Sugar19 g
Dietary Fiber5 g
Protein42 g
Cholesterol122 mg
Sodium701 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the broiler to high (to broil the peppers).

Wash and dry all produce.* Heat a medium pot over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook until softened, 2-3 min. Add 1 1/2 cups water (dbl for 4 ppl), concentrate(s) and rice. Bring to a boil over high heat. Meanwhile, wearing kitchen gloves, cut poblanos in half lengthwise, then remove inside cores to make bowl shape.

2

Once the water is boiling, reduce the heat to low. Cover and cook until the rice is tender and the water has been absorbed, 12-14 min. Meanwhile, on a baking sheet, coat each pepper half with 1 tsp oil, then arrange the peppers cut-side down. Season with salt. Broil in the centre of the oven, until slightly tender but still holds its shape, 6-8 min.

3

Meanwhile, heat a large non-stick pan over medium heat. When pan is hot, add pepitas to the dry pan. Toast, stirring, until golden, 3-4 min. Transfer to a plate. Increase heat to medium-high. Add 1 tbsp oil (dbl for 4 ppl), then turkey and spice blend. Season with salt and pepper. Cook, breaking up turkey with a spoon, until no pink remains, 4-5 min. (TIP: Cook to a min. internal temp. of 74°C/165°F.**)

4

Add the tomatoes, half the pepitas and 1/4 cup water (dbl for 4 ppl) to the pan with the turkey mixture. Cook, stirring occasionally, until the mixture thickens, 4-5 min. Remove the pan from the heat and set aside.

5

When the rice is finished cooking, stir the rice and half the parsley into the turkey mixture. Season with salt and pepper. Fill the poblano peppers on the baking sheet with some of the turkey mixture, then sprinkle with the cheese. Broil in the centre of the oven until cheese melts, 2-3 min.

6

Divide the stuffed peppers and remaining turkey filling between plates. Sprinkle with the remaining pepitas and remaining parsley.