First, set the oven to 425 on bake. Then, grab a frying pan and add in the canola oil. Brown the turkey with the bird’s eye chili and salt and pepper.
While that’s cooking, slice the poblano peppers length wise and deseed. Lay them in a lined baking dish and set aside.
In a large bowl add the shredded cheddar cheese, the goat cheese and chop the jalapeños and add those, too.
Once the turkey is fully browned, add it to the bowl and mix the stuffing well. Add salt and pepper to taste. Then, stuff away.
Bake the peppers for 10-15 minutes, until the middle is hot.
Serve with guacamole, sour cream, or salsa – oh, and cornbread. Yes, I should make cornbread soon.