0.5 cup Rice
2 unit Poblano Pepper
1 unit Onion
2 unit Vegetable Stock Concentrate
1 tablespoon Southwest Spice Blend
1 teaspoon Chili Powder
0.5 box Crushed Tomatoes
0.25 cup Cheese
1 unit Jalapeño
2 teaspoon Vegetable Oil*
Preheat oven to 425 degrees. Bring 1 cup water and 1 stock concentrate to a boil in a small pot.
Halve poblano peppers lengthwise and remove cores. Rub with a drizzle of oil and season with salt and pepper.
Place on a baking sheet. Roast in oven until soft, 20 minutes
Once liquid is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer.
Cook until tender, 15-20 minutes. Meanwhile, halve, peel, and dice onion. Finely chop jalapeño, removing ribs and seeds for less heat.
Heat a drizzle of oil in a large pan over medium heat. Add onion and jalapeño (to taste).
Cook, tossing, until soft, 4-5 minutes. Add 2 tsp Southwest spice blend (we sent more) and turkey, breaking up meat into pieces.
Cook until no longer pink, 4-5 minutes.
Season with salt and pepper. Remove from heat.
In a small pot, stir together half the crushed tomatoes (we sent more than needed), remaining stock concentrate, ⅓ cup water, remaining Southwest spice blend, and as much chipotle powder as you like (start with a pinch and go up from there).
Season with salt and pepper.
Bring to a gentle simmer over medium-low heat.
Once rice is done cooking, add to pan with filling.
Toss to combine. Season with salt, pepper, and any remaining chipotle powder, if desired. (TIP: If your pan is not ovenproof, transfer mixture to a small baking dish at this point.)
Stuff poblanos with as much filling as will fit. Return to same pan, nestling in remaining unused filling.
Drizzle sauce over stuffed poblanos. Sprinkle with Monterey Jack cheese. Bake in oven until cheese melts, 2-3 minutes.
Divide stuffed poblanos and filling from pan between plates and serve.