Poblano Pepper Vent (Turkey Pepper Stir Fry with Cooked Millet)

One of my favorite go-to meals is turkey pepper stir fry. It’s easy to prepare and doesn't have many ingredients. We usually eat this several times a month.

For some reason all the grocery stores here label poblano peppers as “pasilla peppers.” I have no idea how this trend started. Pasilla peppers are dried chilaca peppers. Poblano peppers are fresh, and even in the dried form they’re called ancho chiles. The other day a cashier apologized to me because now instead of saying "pasilla peppers", the poblanos ring in as something completely different. I told her that's ok, pasilla peppers was incorrect too. She looked at me like I was a nutcase. 

This is a pasilla pepper. 

This is a poblano pepper. 

We love this stir fry over white rice, but since Tommy’s allergic to rice, he gets the stir fry over cooked millet. Cooked millet tastes a lot like brown rice. It has sort of a nutty flavor and lots of fiber. I think the flavor is kind of overpowering for the stir fry, but it's a good substitute if you don't want to have rice or are looking for something to get your intestines flowing. And it's cheaper than quinoa.

If you've never heard of millet before, don't worry, I hadn't either. It's an ancient gluten free grain that's now mostly eaten by livestock and people in Africa. And Tommy.

Turkey Pepper Stir Fry

20 oz ground turkey
2 large heads of broccoli, or 3 small ones

2 green bell peppers, thinly sliced

2 red bell peppers, thinly sliced

2 poblano peppers, thinly sliced

3 tablespoons soy sauce, divided

Chili garlic sauce (optional)

1. Steam the broccoli in a large skillet. When the broccoli is cooked, transfer it to a large bowl.

2. Add the ground turkey to the pan. Cook over medium-high heat. When the turkey is almost cooked, add one tablespoon of soy sauce. When the turkey is cooked, add it to the large bowl.

3. Add one tablespoon of canola oil and turn the heat to medium. Add all the peppers. Cook until softened but not browned. When the peppers are almost done, add one tablespoon of soy sauce.

4. Add the broccoli and turkey back into the pan, add one more tablespoon of soy sauce and stir. Cook until the turkey and broccoli are warmed.

5. Serve over white rice or millet with chili garlic sauce.

Cooked Millet

½ cup hulled millet

2 cups water

1. Add the millet to a medium saucepan. Run your fingers through the millet to look for little rocks.

2. Toast the millet over medium heat stirring frequently for approximately 2 minutes, or until it starts to smell toasted. Be careful not to burn the millet.

3. Add the water and cover. Raise the heat to high and bring to a boil. Once boiling, turn the heat to low and simmer for 30 minutes. Do not open the lid and do not stir while it’s simmering.