I know most think of these peppers only being stuffed with cheese, but we go a bit overboard when we make them. Hope you enjoy!

4 Poblano Peppers
3 carrots, diced
4 ribs celery, diced
1 onion, diced
2 scallions, diced
4 cloves garlic, minced
2 large pickled jalapenos, chopped
3 tbsp of the jalapeno juice
1 small can of diced green chilis
2 cup brown rice, quick cooking (15 minutes)
2 cup chicken stock, unsalted
2 cup water
2 tbsp fresh cilantro
2 tbsp cumin
2 tbsp chili powder
2 tbsp smoked paprika
1 lb ground turkey, browned
1 cup shredded Monterey jack cheese
1 cup shredded white cheddar cheese
1 lime sliced

Wash and clean the Poblano peppers. You can either grill the peppers to pre-roast them or you can broil them in your oven making sure to turn them occasionally. You are looking to get a pre-cook them slightly to get a charred taste to them. This should be done before you start cooking the other items so they have time to cool and you will be able to handle them. Pre chop all of your vegetables. For the jalapenos, de-seed them. This is where your heat will come from. If you like the heat, feel free to leave them in ;o). In a large cast iron skillet, in 2 tbsp olive oil, brown the turkey. Once the turkey has been browned, remove from the heat. Begin preparing the rice. Instead of all water, use 2 cup chicken stock and 2 cup water to the 2 cup rice. 2 cups rice may sound like a lot, but you are going to be making a bed of rice on the cast iron skillet. Add the jalapeno juice, paprika, cumin and the chili powder to the rice along with the chilies. And let it begin to cook. While the rice is cooking, begin sautéing the vegetables. Start with the onions, carrots and celery and let cook for 7 – 10 minutes. Add the garlic and the jalapenos. Let the vegetables sauté until tender. Your rice should be about done at this time, so add the turkey, and the vegetables to the rice and stir completely. Let the flavors meld together and as they are simmering, turn your attention to the poblanos. Preheat your oven to 350 degrees. Slice a slit down from the top to just above the bottom, making sure you don’t go all the way to the end. You want to make sure you create a little boat. Fill the cast iron skillet with a bed of rice. With a pepper in your hand, put in a layer of cheese, then a layer of the rice filling. Lay the pepper on the bed of rice. Repeat with each of the peppers. Sprinkle with the cilantro leaves and the lemon slices and sprinkle the peppers with any remaining cheese. Put in the oven for about 15 – 20 minutes. Serve and enjoy