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Parrano Pablanos

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  Poblano peppers 4 Large
  Barley 1 Cup (16 tbs), prepared
  Ground turkey 1 Pound
  Corn 1⁄2 Cup (8 tbs)
  Ripe tomatoes 2 Large, diced
  Taco seasoning 1 Ounce (1 Packet)
  Chili powder 2 Tablespoon
  Garlic powder 1 Teaspoon
  Jalapeno salsa 6 Ounce (1/2 Jar)
  Parrano cheese 1 Cup (16 tbs)

Blister peppers over a gas stove flame with tongs, grill or broil just enough to get a little char on the peppers. Cut in ½ and remove seeds. Meanwhile prepare barley according to directions. You could substitute rice if you’d like.In a skillet brown turkey, then add the corn, barley, tomatoes and seasonings. Stuff peppers generously with filling. Pour salsa over the peppers and top with cheese. Cover and bake for 30-40 minutes in a 350F oven until peppers are tender and cheese is bubbly.

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Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.4 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 602 Calories from Fat 208

% Daily Value*

Total Fat 23 g36.1%

Saturated Fat 9.7 g48.7%

Trans Fat 0.3 g

Cholesterol 123.8 mg41.3%

Sodium 1042.2 mg43.4%

Total Carbohydrates 64 g21.2%

Dietary Fiber 16.5 g65.9%

Sugars 6.6 g

Protein 29 g58.8%

Vitamin A 146.6% Vitamin C 55.8%

Calcium 40.6% Iron 35.7%

*Based on a 2000 Calorie diet

Parrano Pablanos Recipe