Name: Creamy Roasted Poblano Chile Rellenos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large poblano peppers; 6 oz ground turkey; 0.25 cup non-fat Greek yogurt; 1 oz low-moisture mozzarella cheese; 0.25 cup yellow onion; 1 clove garlic; 0.5 cup tomato puree; 0.5 tsp cumin; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 0 tsp avocado oil

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Poblano Chile Rellenos

Roasted poblano peppers stuffed with savory ground turkey and a velvety yogurt-cheese blend, baked until bubbling and served over a zesty tomato sauce.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

53.5g

Fat

23.2g

Carbs

37.2g

SERVINGS

1 serving

INGREDIENTS

2 large poblano peppers

6 oz ground turkey

0.25 cup non-fat Greek yogurt

1 oz low-moisture mozzarella cheese

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

0.5 tsp cumin

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Char the poblano peppers under a broiler until skin is blistered, then steam in a covered bowl for 10 minutes.
2
Carefully peel the skin from the peppers and make a vertical slit to remove seeds while keeping the stem intact.
3
In a skillet over medium heat, sauté onion and garlic in avocado oil until fragrant and translucent.
4
Add ground turkey to the skillet, seasoning with cumin, paprika, salt, and pepper, and cook until browned.
5
Remove turkey from heat and fold in the Greek yogurt and half of the mozzarella cheese until creamy.
6
Stuff each roasted poblano with the turkey mixture and place in a baking dish.
7
Pour tomato puree around the base of the peppers and top with the remaining mozzarella.
8
Bake at 375°F for 15 minutes until the cheese is melted and the sauce is bubbling.