Heirloom tomatoes, ground turkey, fresh herbs, and ancho chilis make this early autumn dish all kinds of tasty and anything but ordinary. Serves 4.
- 1/2 cup millet
- 8 fresh poblano peppers
- 12 ounces lean ground turkey
- 3/4 cup farmers’ cheese
- 2 medium heirloom tomatoes, diced
- 2 teaspoons garlic, minced
- 1/2 teaspoon cumin
- 1 tablespoon cilantro, chopped
- 1 tablespoon parsley, chopped
- 1/2 teaspoon salt
- 3 dried ancho chilis
- 2 teaspoons olive oil
Preheat the oven to 400 degrees F. Add millet to 1 cup boiling water and reduce to simmer until water is absorbed (about 15 minutes). Cover, remove from heat, and let stand for 10 minutes. Fluff with fork and set aside.
Remove the tops, seeds, and membrane of the peppers. Combine ground turkey, cheese, one quarter of the tomatoes, half of the garlic, half of the cumin, and herbs. Fold in the cooked millet and half of the salt.
Fill each poblano pepper with the stuffing and lightly cover with foil. Bake for 20 minutes. Remove foil and cook another 20 minutes or until internal temperature of 165 degrees F is reached.
While peppers are baking, heat a skillet on medium-high and toast chilis on both sides for about 2-3 minutes (be careful not to burn them). Place chilis in blender with remaining tomatoes, garlic, cumin, and salt and blend until smooth. Heat olive oil over medium-low, add blended sauce, and cook for about 5-7 minutes. Serve the stuffed peppers with the sauce on the side.