Spicy Turkey Picadillo Chiles Rellenos

Preheat the oven to 375°F (190°C).

Roast the poblano peppers on a baking sheet for about 20 minutes, turning occasionally, until the skin is blistered and charred.

Remove the peppers from the oven and place them in a plastic bag to steam for 10 minutes. This will make peeling easier.

In a large skillet, heat some oil over medium heat. Add the chopped onion and garlic, sautéing until softened.

Add the ground turkey to the skillet and cook until browned, breaking it apart with a spoon.

Stir in the diced tomatoes, raisins, olives, cumin, paprika, chili powder, salt, and black pepper. Cook for another 5-7 minutes until heated through.

Remove the skin from the roasted poblano peppers and carefully make a slit down the side of each pepper to remove the seeds.

Stuff each pepper with the turkey mixture, pressing down gently to pack it in.

Place the stuffed peppers in a baking dish. If desired, sprinkle shredded cheese on top.

Bake in the preheated oven for 20-25 minutes until the peppers are tender and the cheese is melted and bubbly.

Spice Level: