Preparation Steps

• Preheat the oven to 350°F (175°C).
• Lay the poblano peppers on a flat surface. Using a small sharp knife, cut a lengthwise slit down one side of each pepper and make a small crosswise slit at the top, forming a T-shape, careful not to cut off the stem. Remove the core and scoop out the seeds.
• Using tongs, roast the poblano peppers directly over a gas flame, grill, or broiler until skins are blistered and charred, turning frequently.
• Place the roasted peppers in a plastic bag or cover with plastic wrap and let steam for 10-15 minutes. Once cooled, peel away the charred skin carefully without tearing the peppers.
• In a large skillet over medium heat, brown the ground turkey, breaking it up with a wooden spoon. Season with salt and pepper.
• Add the chopped onion, garlic, bell pepper, tomato, and cilantro to the turkey. Cook on low heat until vegetables soften.
• Stir in cumin, oregano, bay leaf, tomato sauce, and 1/4 cup water. Reduce heat to low, cover, and simmer for 15 minutes.
• Remove the bay leaf. Carefully stuff each poblano pepper with about 1/2 cup of the turkey mixture.
• Pour 1 1/4 cups of enchilada sauce into the bottom of a 9x12-inch casserole dish. Place stuffed peppers seam side up over the sauce.
• Top each pepper with 2 tablespoons of shredded Colby-Jack cheese.
• Cover the dish tightly with foil and bake for 30 minutes until hot and bubbly.
• Garnish with fresh cilantro or chopped scallions and serve hot.