Poblanos Stuffed With Chipotle Turkey Chili

• 8 poblano peppers
• 1 package (20 ounces) lean ground turkey
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 teaspoons olive oil
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
• 1 can (8-3/4 ounces) whole kernel corn, drained
• 1 tablespoon minced chipotle pepper in adobo sauce
• 2 teaspoons adobo sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon pepper
• 3 tablespoons minced fresh cilantro, divided
• 1 cup shredded Mexican cheese blend
• 1/2 cup reduced-fat sour cream

1. Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
2. Meanwhile, in a
3. over medium heat, cook the turkey, onion and garlic in oil until meat is no longer pink; drain. Add the tomatoes, corn, chipotle pepper, adobo sauce, salt, cumin, chili powder and pepper; heat through. Remove from the heat; stir in 2 tablespoons cilantro. Set aside.
4. Peel off and discard charred skins from poblanos. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1/2 cup turkey mixture.
5. Place peppers in a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 375u0b0 for 10-15 minutes or until cheese is melted. Sprinkle with remaining cilantro. Serve with sour cream.

peppers, lean ground turkey, onion, garlic, olive oil, tomatoes, whole kernel corn, pepper, adobo sauce, salt, ground cumin, chili powder, pepper, fresh cilantro, sour cream

Taken from www.tasteofhome.com/recipes/poblanos-stuffed-with-chipotle-turkey-chili/ (may not work)