Difficulty
Average Recipe
Prep Time
20 minutes
Cook Time
30 minutes
Servings
4

I grow a large variety of hot chili peppers in my garden every year. Poblano peppers are easy to grow and 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