1
Preheat oven to
425
Bring 1c water a 2T 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 s&p. Place on baking sheet and roast in oven for 20 minutes.
2
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 jalapeno, removing ribs and seeds.
3
Heat a drizzle of oil in a large pan over medium heat. Add onion and jalapeno. Cook, tossing until soft about 4-5 minutes. Add 2t Southwest spice blend and turkey. Cook until no longer pink. Remove from heat.
4
In a small pot, stir together half the crushed tomatoes, remaining stock concentrate, 1/3 cup water, remaining southwest spice blend, and as much chipotle powder as you like. Bring to a gentle simmer over medium-low heat.
5
Once rice is done cooking, add to pan with filling. Toss to combine. Season with s, p, and any remaining chipotle powder. Stuff poblanos with as much filling as will fit. Return to same pan, nestling in remaining unused filling.
6
Drizzle sauce over stuffed poblanos. Bake in oven 2-3 minutes. Divide stuffed poblanos and filling from pan between plates and serve.
