Cal Smart Stuffed Poblano Peppers
with Creamy Avocado Dressed Salad
étiquettes:
Faible en calories
Allergènes:
Blé
•Sulfites
•Lait
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation35 minutes
Temps de cuisson8 minutes
DifficultéIntermédiaire
Ingrédients
quantité par portion
250 g
Dinde hachée
½ tasse(s)
Boulgour
(Contient Blé)
1 pièce(s)
Piment fort
1 cs
Mélange d'épices à enchilada
(Contient Sulfites Peut contenir Moutarde, Arachides, Sésame, Soya, Noix, Blé, Lait)
2 cs
Base de sauce tomate
(Peut contenir Moutarde, Lait, Noix, Poisson, Oeuf, Sésame, Crustacés, Gluten, Sulfites, Soya, Blé)
113 g
Mirepoix
½ tasse(s)
Monterey Jack, râpé
(Contient Lait)
1 pièce(s)
Lime
3 cs
Guacamole
113 g
Petites tomates
56 g
Mélange printanier
Pas inclus dans votre livraison
1 cs
Huile*
Informations nutritionnelles
Énergie (kcal)630 kcal
Graisses29 g
dont saturés10 g
Glucides57 g
dont sucres7 g
Fibres8 g
Protéines40 g
Cholestérol135 mg
Sel670 mg
Gras Trans0.5 g
Potassium1200 mg
Calcium350 mg
Fer4.5 mg
Instructions
1
- Add broth concentrate, 3/4 cup water and 1/2 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat.
- Let stand until bulgur is tender and liquid is absorbed, 15-16 min.
- Fluff bulgur with a fork.
2
- Meanwhile, cut peppers in half lengthwise, then remove cores and seeds to make bowl shapes (keep the stems on).
- Arrange peppers on a parchment-lined baking sheet, cut-side down.
- Brush each pepper half with 1/2 tsp oil, then season with salt and pepper.
- Broil in the middle of the oven until slightly tender, 8-10 min.
3
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey.
- Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
- Season with salt and pepper.
4
- Add mirepoix, tomato sauce base and Enchilada Spice Blend to the pan.
- Cook, stirring often, until veggies are tender, 3-4 min.
- Set aside.
- When bulgur is cooked, stir bulgur into turkey mixture.
- Season with salt and pepper, to taste.
5
- Carefully remove poblanos from the oven and flip, cut-side up.
- Divide turkey-bulgur mixture between poblano halves, then sprinkle cheese over top.
- Return stuffed poblanos to the middle of the oven and broil until feta melts, 5-6 min.
- Meanwhile, halve tomatoes.
- Juice lime into a large bowl, then whisk in guacamole.
- Add spring mix and tomatoes to bowl, then toss to combine.
- Season with salt and pepper.
6
- Divide stuffed poblanos and salad between plates.