As an emergency room doctor, I stay pretty busy. But when I’m home, I enjoy cooking dishes that are healthy yet full of flavor. Using two varieties of peppers in this dish really punches up the taste. \u2014Sonali Ruder, New York, New York<\/p>\n","protected":false},"author":7061,"featured_media":1468591,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304328,305271,304292,303966,307414,306848,304268,307307,305383,304026,305374,324623,304020,304005,307413,307614,304353],"categories-v2":[308319,308984,308481,309216,308305,308495,310443,309603,259483,310342,309391,308606,309381,309177,308594,308549,310442,310591,309005],"coauthors":[305],"recommended_recipes":[{"post_title":"Chili-Stuffed Poblano Peppers","post_link":"\/recipes\/chili-stuffed-poblano-peppers\/","post_image":"\/wp-content\/uploads\/2024\/10\/Chili-Stuffed-Poblano-Peppers_EXPS_TOHD24_130833_SheriSilver_2.jpg"},{"post_title":"Fiery Stuffed 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Chili","datePublished":"2018-01-01","dateModified":"2022-09-14","prepTime":"PT35M","cookTime":"PT10M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/exps45241_CW1444971D31D.jpg","height":300,"width":300},"recipeCategory":["Dinner"],"description":"As an emergency room doctor, I stay pretty busy. But when I'm home, I enjoy cooking dishes that are healthy yet full of flavor. Using two varieties of peppers in this dish really punches up the taste. \u2014Sonali Ruder, New York, New York","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"Meanwhile, in a large nonstick skillet over medium heat, cook the turkey, onion and garlic in oil until meat is no longer pink, breaking it into crumbles; 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."},{"@type":"HowToStep","text":"Preheat oven to 375\u00b0. 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."},{"@type":"HowToStep","text":"Place peppers in a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, until cheese is melted, 10-15 minutes. Sprinkle with remaining cilantro. Serve with sour cream."}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 539 calories","fatContent":"28g fat (11g saturated fat)","cholesterolContent":"147mg cholesterol","sodiumContent":"1180mg sodium","carbohydrateContent":"33g carbohydrate (15g sugars","fiberContent":"7g fiber)","proteinContent":"38g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5263157,"reviewCount":19,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Mexican","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-08-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mandakay117"},"reviewBody":"Very good. The chipolte makes this dish. Don't leave it out","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jogon"},"reviewBody":"Very delicious! I used ground beef instead of turkey and 2 chipotle peppers, which made it very spicy. My family loved it. Next time I will make it with Spanish rice.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"stravnikoff"},"reviewBody":"Excellent recipe and very healthy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"vieux"},"reviewBody":"I make these stuffed peppers but differently and I have a problem. As a doctor you should know that high sodium in a diet is not a good thing. If you must use the canned prepared ingredients in the recipe do NOT add extra salt. Ingesting half your daily requirement of sodium in one serving of a meal is NOT A GOOD THING. Were it not for the addition of salt i would have given this recipe 4 stars. As it stands it stands where I put it. Talk to a nutrition and rethink the whole thing","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"odawn"},"reviewBody":"My son and I made these for dinner; they turned out great. Lots of flavor! As with any recipe, one can adjust the salt content to their taste. I used smoked sea salt, yummy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Durbymom"},"reviewBody":"This was excellent! If you cook and eat at home you already eat less salt than most people! Just review the recipe and get off your soap box! It was delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"joedebfry"},"reviewBody":"These were excellent! The poblanos must have been over-cooked; they didn't hold their shape at all. I laid them in the bottom of the baking pan and put the topping over the peppers to bake.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"joedebfry"},"reviewBody":"My poblanos were overcooked and didn't hold their shape at all. I laid them in the bottom of the pan and put all the toppings on. They were delicious even though they didn't look as nice.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"decar48"},"reviewBody":"Made as stated without the salt. It was yummy. Don't miss the salt at all. My peppers were homegrown and small so ,I like another reviewer, sliced them in half and layered them on the bottom of the pan. Guess it could be called \"poblano casserole\" prepared that way.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kat7464"},"reviewBody":"Sorry...wasn't too impressed. Trying to stuff limp peppers was impossible and the filling wasn't that great anyway. I did mix in half pepper jack to the cooled filling, which gave it some cohesiveness, then sprinkled the rest on top. The filling would be better suited to burritoes or a Mexican lasagna.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"medewaard"},"reviewBody":"This was so delicious! I added a little more adobo sauce and chipotle pepper. Charred the peppers on the grill. Will definitely make again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mrscrazyed1"},"reviewBody":"Admittedly I altered this quite a bit, and will do more alterations in the future. Roasting the peppers didn't impart enough flavor for the work involved, and there were impossible to stuff. I ended up layering pieces of pepper with the chili mixture. Next time I'll use canned whole chili peppers. And I didn't have some of the ingredients and didn't want to specially purchase items that I might not use again, so used things that I had on hand: 93% ground beef instead of turkey, regular diced tomatoes and frozen corn. I thought the flavorings were absolutely perfect -- just enough spice with the chipotle pepper to notice it but not rip your head off. We really enjoyed this dish.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"stravnikoff"},"reviewBody":"Very good! Great way to spice tasteless ground turkey up.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"uneeda"},"reviewBody":"not wanting to waste most of the can of chipolte chilis, I used the whole thing- a little spicy hot! still very good though.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"barbtotherow"},"reviewBody":"These were fantastic. Didn't care that the peppers tore and didn't hold their shape; once they're filled and bubbling with cheese who can see and who would care?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"shaddamiller"},"reviewBody":"Super tasty & really easy to make. I had a hard time getting the skin off the poblanos but other than that, really great. My boyfriend is so picky and he couldn't stop eating this!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-04-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Fourcornerscook"},"reviewBody":"Great basic recipe. I replaced the corn with chopped dried dates. It gave some sweetness which complimented the heat. Also, I roasted the chilis over a gas flame on our stove top. This method imparted the chilis with a subtle smokey flavor. For the cheese, I combined menchengo with a little mozzarella and some bourbon wenslydale cheeses. The cheese flavors stood out nicely. I plan to make this tonight for some companyI will serve it with homemade guacamole and tortilla chips.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"meaganteal"},"reviewBody":"This would be a five star rating, if not for the fact that the poblanos were soggy and didn't hold any shape. How did they get the poblano in the picture to hold it's shape? Anyways, the flavor was great. we did have some spicy pizza sauce that we added to give it some creaminess. We might try making a casserole, or maybe enchiladas out these instead.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PaulaDC"},"reviewBody":"I used 6 large poblanos and followed the recipe. Adding 1 whole, minced chipotle and 1 tblsp of adobo sauce, achieved the perfect hint of a burn. I spread the chili mixture over the wedges of peppers, spread plant based cheese and had a delicious vegetarian meal that I will make again very soon.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"45241","romance_copy_dek":"As an emergency room doctor, I stay pretty busy. 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Bake: 10 min.","MinimumServingQuantity":4,"MaximumServingQuantity":4,"Yield":"4 servings.","DigitalTitle":"Poblanos Stuffed with Chipotle Turkey Chili","SubmittedTitle":"Poblano Peppers Stuffed with Chipotle Turkey Chili","RecipeTypeId":1,"AverageRating":4.53,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"","PreparationTimeInMinutes":35,"CookTimeInMinutes":10,"TotalTimeInMinutes":45,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Poblanos Stuffed with Chipotle Turkey Chili","OriginalSourceProject":"Poblanos Stuffed with Chipotle Turkey Chili","ContestPlacement":"Runner-Up","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"As an emergency room doctor, I stay pretty busy. But when I'm home, I enjoy cooking dishes that are healthy yet full of flavor. 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Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1\/2 cup turkey mixture.","SequenceNo":3},{"Direction":" Place peppers in a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, until cheese is melted, 10-15 minutes. Sprinkle with remaining cilantro. Serve with sour cream.","SequenceNo":4}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[{"Name":"Cooking Style","ID":0},{"Name":"Baked Turkey","ID":111680},{"Name":"Baking Recipes","ID":111650}],"Course":[{"Name":"Course","ID":0},{"Name":"Dinner Recipes","ID":94278},{"Name":"Turkey Dinner Recipes","ID":94826}],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Cuisine","ID":0},{"Name":"Mexican Dinners","ID":89776},{"Name":"Mexican Recipes","ID":89736}],"HealthyEating":[],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Cinco de Mayo Dinners","ID":104242},{"Name":"Cinco de Mayo Recipes","ID":104230}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Ground Turkey Recipes","ID":100793},{"Name":"Hot Peppers","ID":102021},{"Name":"Onions","ID":102029},{"Name":"Turkey Dinners","ID":100745},{"Name":"Turkey Recipes","ID":100533}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"Country Woman Dinner Recipes","ID":107325},{"Name":"Country Woman Recipes","ID":107253},{"Name":"View All Country Woman Recipes","ID":107353}],"WinningRecipes":[{"Name":"Winning Recipes","ID":0},{"Name":"Winning Dinner Recipes","ID":107215}],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Winning Recipes","ID":304353},{"Name":"Cuisines","ID":305271},{"Name":"Mexican","ID":305383},{"Name":"North America","ID":305374},{"Name":"Gear","ID":303966},{"Name":"Non-stick Skillet","ID":304026},{"Name":"Skillet","ID":304020},{"Name":"Stovetop Cookware","ID":304005},{"Name":"Ingredients","ID":306848},{"Name":"Ground Turkey","ID":307414},{"Name":"Meat & Poultry","ID":307307},{"Name":"Turkey","ID":307413},{"Name":"Vegetables","ID":307614},{"Name":"Meal Types","ID":304268},{"Name":"Dinner","ID":304292},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"2 stuffed peppers: 539 calories, 28g fat (11g saturated fat), 147mg cholesterol, 1180mg sodium, 33g carbohydrate (15g sugars, 7g fiber), 38g protein.","NoOfRatings":19,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/exps45241_CW1444971D31D.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/exps45241_CW1444971D31D.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[],"CommentCount":19,"RatingCount":17,"RecipeCommentDetails":[{"Comment":"I used 6 large poblanos and followed the recipe. Adding 1 whole, minced chipotle and 1 tblsp of adobo sauce, achieved the perfect hint of a burn. I spread the chili mixture over the wedges of peppers, spread plant based cheese and had a delicious vegetarian meal that I will make again very soon.","CommentId":1,"DateRated":"01\/10\/2021 00:14","GUID":"c4540ba6fc5b47adb532d4316d72fddd","MemberId":7373907,"Rating":5,"ScreenName":"Paula","SubmittedDate":"01\/10\/2021 00:14"},{"Comment":"This would be a five star rating, if not for the fact that the poblanos were soggy and didn't hold any shape. How did they get the poblano in the picture to hold it's shape? Anyways, the flavor was great. we did have some spicy pizza sauce that we added to give it some creaminess. We might try making a casserole, or maybe enchiladas out these instead.","CommentId":2,"DateRated":"05\/11\/2020 09:23","GUID":"241700E2DDE94B7EBAF42CD22B6FE029","MemberId":814898,"Rating":4,"ScreenName":"meaganteal","SubmittedDate":"05\/11\/2020 09:23"},{"Comment":"
Great basic recipe. I replaced the corn with chopped dried dates. It gave some sweetness which complimented the heat. Also, I roasted the chilis over a gas flame on our stove top. This method imparted the chilis with a subtle smokey flavor. For the cheese, I combined menchengo with a little mozzarella and some bourbon wenslydale cheeses. The cheese flavors stood out nicely. I plan to make this tonight for some company<\/p>
I will serve it with homemade guacamole and tortilla chips.<\/p>","CommentId":3,"DateRated":"04\/23\/2016 11:43","GUID":"e4b5a1ce0fa3483e80c9436bd1c9a0c0","MemberId":8842567,"Rating":5,"ScreenName":"Fourcornerscook","SubmittedDate":"04\/23\/2016 11:43"},{"Comment":"
Super tasty & really easy to make. I had a hard time getting the skin off the poblanos but other than that, really great. My boyfriend is so picky and he couldn't stop eating this!<\/p>","CommentId":4,"DateRated":"02\/22\/2013 14:16","GUID":"728b28b97c194614a1417980de3324ea","MemberId":4058218,"Rating":5,"ScreenName":"shaddamiller","SubmittedDate":"02\/22\/2013 14:15"},{"Comment":"
These were fantastic. Didn't care that the peppers tore and didn't hold their shape; once they're filled and bubbling with cheese who can see and who would care?<\/p>","CommentId":5,"DateRated":"06\/02\/2012 10:55","GUID":"d4a19c2603b4427c9f4bebca827aa48e","MemberId":5463405,"Rating":5,"ScreenName":"barbtotherow","SubmittedDate":"06\/02\/2012 10:55"},{"Comment":"
not wanting to waste most of the can of chipolte chilis, I used the whole thing- a little spicy hot! still very good though.<\/p>","CommentId":6,"DateRated":"10\/19\/2011 21:46","GUID":"3acfef6cbc3447cdad1d54bcb8ab1873","MemberId":5199749,"Rating":4,"ScreenName":"uneeda","SubmittedDate":"10\/19\/2011 21:46"},{"Comment":"
Very good! Great way to spice tasteless ground turkey up.<\/p>","CommentId":7,"DateRated":"08\/14\/2011 11:49","GUID":"EFB788281A2C45839C6515259EBB8CD4","MemberId":2244781,"Rating":5,"ScreenName":"stravnikoff","SubmittedDate":"09\/30\/2011 13:21"},{"Comment":"
Admittedly I altered this quite a bit, and will do more alterations in the future. Roasting the peppers didn't impart enough flavor for the work involved, and there were impossible to stuff. I ended up layering pieces of pepper with the chili mixture. Next time I'll use canned whole chili peppers. And I didn't have some of the ingredients and didn't want to specially purchase items that I might not use again, so used things that I had on hand: 93% ground beef instead of turkey, regular diced tomatoes and frozen corn. I thought the flavorings were absolutely perfect -- just enough spice with the chipotle pepper to notice it but not rip your head off. We really enjoyed this dish.<\/p>","CommentId":8,"DateRated":"09\/18\/2011 16:45","GUID":"2dc801f339e94398a93981b6d0f0f6d6","MemberId":6143812,"Rating":4,"ScreenName":"mrscrazyed1","SubmittedDate":"09\/18\/2011 16:45"},{"Comment":"
This was so delicious! I added a little more adobo sauce and chipotle pepper. Charred the peppers on the grill. Will definitely make again!<\/p>","CommentId":9,"DateRated":"09\/06\/2011 11:28","GUID":"e6fea1d1f57748f6bbf7c82eb8a1d73a","MemberId":5328533,"Rating":5,"ScreenName":"medewaard","SubmittedDate":"09\/06\/2011 11:28"},{"Comment":"
Sorry...wasn't too impressed. Trying to stuff limp peppers was impossible and the filling wasn't that great anyway. I did mix in half pepper jack to the cooled filling, which gave it some cohesiveness, then sprinkled the rest on top. The filling would be better suited to burritoes or a Mexican lasagna.<\/p>","CommentId":10,"DateRated":"08\/27\/2011 17:41","GUID":"82006bc17799427cbb729b15bb27eb4c","MemberId":2958227,"Rating":3,"ScreenName":"kat7464","SubmittedDate":"08\/27\/2011 17:41"},{"Comment":"
Made as stated without the salt. It was yummy. Don't miss the salt at all. My peppers were homegrown and small so ,I like another reviewer, sliced them in half and layered them on the bottom of the pan. Guess it could be called "poblano casserole" prepared that way.<\/p>","CommentId":11,"DateRated":"08\/18\/2011 08:31","GUID":"34a75ecde0c14a1fb8c64ce40edc2c32","MemberId":5127622,"Rating":4,"ScreenName":"decar48","SubmittedDate":"08\/18\/2011 08:31"},{"Comment":"
My poblanos were overcooked and didn't hold their shape at all. I laid them in the bottom of the pan and put all the toppings on. They were delicious even though they didn't look as nice.<\/p>","CommentId":12,"DateRated":"08\/16\/2011 19:04","GUID":"912460990B58476E85A2ADB6D3A6AA21","MemberId":265172,"Rating":5,"ScreenName":"joedebfry","SubmittedDate":"08\/18\/2011 00:24"},{"Comment":"
These were excellent! The poblanos must have been over-cooked; they didn't hold their shape at all. I laid them in the bottom of the baking pan and put the topping over the peppers to bake.<\/p>","CommentId":13,"DateRated":"08\/16\/2011 19:04","GUID":"912460990B58476E85A2ADB6D3A6AA21","MemberId":265172,"Rating":5,"ScreenName":"joedebfry","SubmittedDate":"08\/16\/2011 19:04"},{"Comment":"
This was excellent! If you cook and eat at home you already eat less salt than most people! Just review the recipe and get off your soap box! It was delicious!<\/p>","CommentId":14,"DateRated":"08\/15\/2011 12:51","GUID":"5d5ca9e2e51d4b0e9c38b77bf4c97b39","MemberId":6073830,"Rating":5,"ScreenName":"Durbymom","SubmittedDate":"08\/15\/2011 12:51"},{"Comment":"
My son and I made these for dinner; they turned out great. Lots of flavor! As with any recipe, one can adjust the salt content to their taste. I used smoked sea salt, yummy!<\/p>","CommentId":15,"DateRated":"08\/15\/2011 11:18","GUID":"57427586c14343028da1ad989b135dc7","MemberId":6123557,"Rating":5,"ScreenName":"odawn","SubmittedDate":"08\/15\/2011 11:18"},{"Comment":"
I make these stuffed peppers but differently and I have a problem. As a doctor you should know that high sodium in a diet is not a good thing. If you must use the canned prepared ingredients in the recipe do NOT add extra salt. Ingesting half your daily requirement of sodium in one serving of a meal is NOT A GOOD THING. Were it not for the addition of salt i would have given this recipe 4 stars. As it stands it stands where I put it. Talk to a nutrition and rethink the whole thing<\/p>","CommentId":16,"DateRated":"08\/14\/2011 23:43","GUID":"b8e29735bb504a459a89b9c348d5dd48","MemberId":4712790,"Rating":3,"ScreenName":"vieux","SubmittedDate":"08\/14\/2011 23:43"},{"Comment":"
Excellent recipe and very healthy!<\/p>","CommentId":17,"DateRated":"08\/14\/2011 11:49","GUID":"EFB788281A2C45839C6515259EBB8CD4","MemberId":2244781,"Rating":5,"ScreenName":"stravnikoff","SubmittedDate":"08\/14\/2011 11:49"},{"Comment":"
Very delicious! I used ground beef instead of turkey and 2 chipotle peppers, which made it very spicy. My family loved it. Next time I will make it with Spanish rice.<\/p>","CommentId":18,"DateRated":"03\/07\/2011 12:18","GUID":"aec106d74e244a8897d9cf8255581ffd","MemberId":5854876,"Rating":5,"ScreenName":"jogon","SubmittedDate":"03\/07\/2011 12:18"},{"Comment":"
Very good. The chipolte makes this dish. Don't leave it out<\/p>","CommentId":19,"DateRated":"08\/08\/2010 18:49","GUID":"d36003fd79c2409d85fec3d72dbae7e4","MemberId":5296504,"Rating":4,"ScreenName":"Mandakay117","SubmittedDate":"08\/08\/2010 18:49"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Poblanos Stuffed with Chipotle Turkey Chili"}},"analytics":[],"yoast_head":"\n