Turkey Enchilada Poblano Peppers

1 tablespoon olive oil
2 cloves garlic, minced
1 (15 ounce) can no-salt-added tomato sauce
½ cup low-sodium chicken broth
2 teaspoons chopped chipotle in adobo sauce, plus 1 teaspoon adobo sauce
2 teaspoons chili powder
½ teaspoon ground cumin
⅛ teaspoon salt
6 large poblano peppers
1 tablespoon extra-virgin olive oil
1 pound lean ground turkey
1 small onion, diced (1/2 cup)
2 cloves garlic, minced
1 medium tomato, chopped (1 cup)
¼ cup water
3 tablespoons chopped fresh cilantro
1 teaspoon cumin
½ teaspoon dried oregano
¼ teaspoon salt
4 (6 inch) corn tortillas, torn into bite-size pieces
¾ cup shredded Cheddar cheese
1 avocado, diced
6 tablespoons sour cream

Directions

1. Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil or parchment paper.
2. To prepare sauce: Heat oil in a medium saucepan over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add tomato sauce, broth, chipotle, adobo sauce, chili powder, 1/2 tsp. cumin, and 1/8 tsp. salt. Bring to a boil. Reduce heat to low and simmer for 15 minutes.
3. Meanwhile, prepare stuffed poblanos: Cut each poblano in half lengthwise and remove core and seeds. Place the poblanos on the prepared baking sheet. Roast until almost tender, 13 to 15 minutes.
4. Meanwhile, heat oil in a large skillet over medium heat. Add turkey and onion; cook, breaking the turkey up into smaller pieces, until the turkey is no longer pink and the onion is translucent, 5 to 8 minutes. Add garlic and tomato; cook, stirring, for 1 minute. Add the enchilada sauce, water, cilantro, cumin, oregano, and salt; cover and simmer for 10 minutes. Remove from heat and stir in tortilla pieces.
5. Divide the turkey mixture among the poblano halves, spooning about 1/3 cup into each one. Top each poblano half with 1 Tbsp. cheese. Bake until golden brown and heated through, 15 to 20 minutes.
6. To serve, top each stuffed poblano half with about 1/2 Tbsp. avocado and garnish with 1/2 Tbsp. sour cream, if desired.