Stuffed poblano peppers

Preheat the oven to 400 degrees.

Rinse and pat dry the poblanos and bake for 40 minutes, turning once halfway through. Remove from the oven and place in a large bowl. Cover with plastic wrap and let cool (covering the bowl with plastic wrap allows the steam to be contained therefore making the peppers easier to peel as you want to get the tough skin off).

Get a large skillet going over medium heat and add your olive oil. Saute the onions and tomatoes for 5-7 minutes. Add chili powder through salt and stir to combine. Increase heat to medium high and add ground turkey. Break up the turkey with the back of a wooden spoon and cook until browned.

While the turkey is cooking, puree the cottage cheese in a blender until smooth. Once pureed, add to the turkey and vegetables. Reduce the temperature to medium low and cook until warmed through. Remove from heat.

Remove your pepper from the bowl and carefully peel as much of the skin off as you can. Remove as many of the seeds as you can as well (unless you like a lot of spice - which if you catch poblanos at the right season, they pack a punch). The peppers will be very delicate so just do the best you can. Even if they tear, you’re really just using them as a vehicle to stuff so as long as they’re mostly intact, you’re good.

Divide your filling amongst the peppers equally, sprinkle with shredded cheese and bake until golden on top - about 25-30 minutes.

Serve with refried beans and top with sour cream and cilantro, if desired.