Dave Gutfranski: Chipotle Stuffed Poblanos with Sauce Romanesco 6/10/13

8:43 AM, Jun 10, 2013   |    comments
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Chipotle Stuffed Poblanos with Sauce Romanesco

1 lb ground turkey

3 chipotle peppers

4-5 poblano peppers

1 small onion diced

1 Cup diced tomatoes fresh

2 roasted red bell peppers diced

1 T chopped garlic

1 sprig fresh oregano

1 sprig fresh thyme

1 cup port wine

.25 cup toasted almonds

2 T granulated sugar

Salt and pepper


In sauté pans sauté half the diced onions with garlic for 1 minute

Add tomatoes, red bell peppers and sauté for 1 minute

Add wine, sugar, fresh herbs (leaving the herbs whole) and toasted almonds and reduce over low heat until the wine is reduced by half

Let cool remove fresh herbs and puree in a blender

Cut poblanos to form a boat reserving the top for ground turkey mixture

Dice tops of poblanos then sauté with the remaining onions seasoning with salt and pepper

Cool pepper on onion mix

Combine ground turkey with chopped chipotles and the onion poblano mix

Fill poblano boats with ground turkey mixture

In oven safe pan pour your roasted red pepper sauce (sauce romanesco) to coat the bottom.

Place your stuffed peppers in pan and wrap with aluminum foil

Place in a 350 degree oven and coat for 30 minutes (the ground turkey should reach an internal temperature of 165)

Top with feta cheese and back again to melt feta 2-5 minutes.

Serve with white rice or cilantro lime rice.



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