Enchilada-Style Stuffed Poblanos

Instructions:

1. Step 1:

   Preheat broiler on high. Peel and dice onion. Dice tomato.

2. Step 2:

   Heat 1 tbsp olive oil in a skillet over medium heat. Add ground turkey and season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 8 minutes. Transfer to a bowl.

3. Step 3:

   Heat the remaining 1 tbsp olive oil in the empty skillet. Add onion, garlic, and tomato. Cook 3 minutes, then add the ground turkey back to the skillet. Season with cumin, dried oregano, and salt to taste. Add crushed tomatoes and mix well. Reduce heat to low, cover and simmer 10 minutes.

4. Step 4:

   Meanwhile, cut poblanos in half lengthwise, leaving the stem on. Remove seeds and place halves cut side down in a baking dish. Broil until skins begin to brown, about 5 minutes. Flip and broil cut side up for another 2 minutes. Remove and let cool slightly.

5. Step 5:

   Preheat oven to 350°F (176°C). Carefully spoon the filling into the poblano boats and return to the baking dish. Pour enchilada sauce around the peppers and sprinkle them with shredded cheddar. Cover tightly with foil and bake 30 minutes.

6. Step 6:

   Slice green onion. Transfer peppers onto plates. Top with enchilada sauce from the pan, and garnish with sour cream and sliced green onions.