4 Poblano Peppers
3 carrots, diced
4 ribs celery, diced
1 onion, diced
2 scallions, diced
4 cloves garlic, minced
2 large pickled jalapenos, chopped
3 tbsp of the jalapeno juice
1 small can of diced green chilis
2 cup brown rice, quick cooking (15 minutes)
Chicken stock, no salt added
2 tbsp fresh cilantro
2 tbsp cumin
2 tbsp chili powder
2 tbsp smoked paprika
1 lb ground turkey, browned
1 cup shredded Monterey jack cheese
1 cup shredded white cheddar cheese
1 lime sliced
Wash and clean the Poblano peppers. You can either grill the peppers to pre-roast them or you can broil them in your oven making sure to turn them occasionally. You are looking to get a pre-cook them slightly to get a charred taste to them. This should be done before you start cooking the other items so they have time to cool and you will be able to handle them.
Pre chop all of your vegetables. For the jalapenos, de-seed them. This is where your heat will come from. If you like the heat, feel free to leave them in ;o).
In a large cast iron skillet, in 2 tbsp olive oil, brown the turkey. Once the turkey has been browned, remove from heat. Begin preparing the rice. Instead of all water, use 1/2 chicken stock and 1/2 cups water to the 2 cups rice. May sound like a lot of rice, but you are going to be making a bed of rice on the cast iron skillet. Add the jalapeno juice, paprika, cumin and the chili powder to the rice along with the chilies, and let it start cooking.
While the rice is cooking, begin sauteing the vegetables. Start with the onions, carrots and celery and let cook for 7 - 10 minutes. Add the garlic and the jalapenos. Let the vegetables saute until tender. Your rice should be done about this time. You will be adding the turkey and the vegetables to the rice. Mix together completely. Let the flavors meld together and as they are simmering, turn your attention to the poblanos.
Preheat your oven to 350 degrees. Slice a slit down from the top of the poblano to just above the bottom, making sure you don't go all the way to the end. You want to make sure you create a little boat. Turn your rice mixture off, and fill the bottom of the cast iron skillet with a bed of rice.
With a pepper in your hand, put in a layer of cheese, then a layer of the rice filling. Lay the pepper on the bed of rice. Repeat with each of the peppers.
Sprinkle with the fresh cilantro leaves and the lime slices and sprinkle the peppers with any remaining cheese. Put in the oven for about 15- 20 minutes or until the peppers have warmed up again. Serve and enjoy!