MY POBLANOS, STUFFED THIS TIME WITH SUN DRIED TOMATOES, 99% FAT FREE GROUND TURKEY and RED SMALL BEANS. Also, Quinoa as the side!

I simply love the flavor of Poblanos peppers. They are mild, meaty and tasty. As a challenge, I always try to cook them differently to avoid boredom. It works all the time.
 
Category:  Entrée
Approx. Prep and Cook Time: Under 30 Minutes
Approximate Cost:    $9.14 or $4.57 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 2
 
Ingredients
1 huge Poblanos pepper ($1.00)
½ lb. 99% fat free ground turkey (I purchase mine at LIDL) ($2.75)
1 tsp. Angie’s dry seasoning (.15)
1 tbsp. Angie’s Basting Olive Oil (.40)
1 tbsp. Roasted Garlic and Herbs seasoning (.15)
1 tbsp. Chopped Dry Onions (.15)
1 15oz. can of small red beans, drained, rinsed and drained again (.99)
2 tbsp. of sun dried tomatoes (with some of the olive oil) to-taste ($1.00)
1 avocado ($1.35)
1 c. quinoa, 2 c. chicken stock, 1 tsp. Angie’s dry seasoning, 1 tbsp. Angie’s Basting Olive Oil   (Follow the box directions to cook)  (OPTIONAL) ($1.20)
Directions

• Season the ground turkey with 1 tbsp. Roasted Garlic and Herbs seasoning, 1 tbsp. Angie’s Basting Olive Oil, Angie’s dry seasoning and the chopped dry onion. Refrigerate.
• Char the Poblanos, put them in a paper bag to sweat, peel all the char stuff, slice and remove all seeds, then chop it.
• Meantime in a skillet with 1 tsp. of my basting olive oil, add the ground turkey and cook until totally done. Then add the small red beans, and sun dried tomatoes. Stir to combine.
• On the same skillet, warm the Poblanos and then stuff them with the turkey mix.
• Slice the avocado in half, peel and stuff it with the ground turkey. By now your quinoa is done, so you are ready to plate.

 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi