I grow a large variety of hot chili peppers in my garden every year. Poblano peppers are easy to grow and they're mildly spicy. They are delicious roasted, added to soups, stews, egg-vegetable scrambles, and stuffed! Serve these paleo stuffed peppers with my dairy-free avocado crema sauce and an arugula salad.
Ingredients
4 large
poblano pepper
cut into half lengthwise
Turkey Filling
2 tablespoons
extra virgin olive oil
1 small
onions
chopped
1 pounds
ground turkey
1 small
yams
peeled and grated
(about 2 cups)
1 small
red bell peppers
diced
2 cloves
garlic
crushed
1 teaspoons
sea salt
1 teaspoons
ground cumin
1 teaspoons
smoked paprika
½ teaspoons
dried oregano
½ teaspoons
chipotle chili powder
Avocado Crema
¼ cups
raw cashews
1 cloves
garlic
peeled
¼ teaspoons
sea salt
2 tablespoons
lime juice
¾ cups
water
1 small
avocados
1 handfuls
cilantro
