Updated: May 14, 2021
Radish microgreens are a great compliment to any Tex-Mex dish. Try them sprinkled on stuffed peppers. We filled poblanos with ground turkey, corn and gooey cheese.
Ingredients (Serves 2):
3 tsp taco seasoning
3 poblano peppers
2 oz. shredded pepper jack or Mexican cheese blend
1 roma tomato, diced
5 oz. canned corn
12 oz. ground turkey
1 cup sour cream
1 (4 oz) can diced green chiles
2 tsp olive oil
1 cup of radish microgreens
Preheat oven to 425 degrees
Cut the poblano pepper in half and remove seeds (Wash your hands thoroughly and avoid touching your eyes after cutting and handling peppers, they can be hot!)
Place cut peppers on foil lined baking sheet and toss with 1 tsp of olive oil and a pinch of salt and pepper. Massage oil, salt & pepper into peppers. Place peppers (cut side up) and roast in the oven for 8-10 minutes. Peppers should be almost tender
While the peppers are roasting, cook the ground turkey. Place a medium pan over medium-high heat and add 1 tsp of olive oil. Add ground turkey, breaking up meat until the pink is cooked through, about 7-9 minutes.
Add the corn, tomato, taco seasoning, 1/4 Cup of water, and a pinch of salt and pepper. Stir occasionally until tomato softens and corn is heated through, about 1-2 minutes. Turn off the heat.
After the peppers are roasted, fill them evenly with the turkey, corn, tomato filling. Top with cheese.
Return the stuffed peppers to the oven and cook for another 5-7 minutes. The cheese should be melted, the peppers tender.
While peppers roast, combine the sour cream and green chili to make the sauce.
Pour the sauce over plates, placing the roasted stuffed peppers on top of the sauce. Top the peppers with radish microgreens.