Roasted Pepper and Turkey Al Forno

I admit it I am hooked on cooking shows and am constantly trying out recipes and adapting them as I go.  This particular dish was featured on Guy Fieri's Show Guys Big Bite.  One thing I have learned from Guy Fieri is his dishes are never dull.  But as usual, I just couldn't leave it alone and had to make a few changes to fit my taste buds.   This is super simple and great for leftovers.

Ingredients
2 Poblano Chile Peppers
1 Large Red Pepper
1 Pound Ground Turkey
1 Yellow Onion
3 Garlic Cloves
2 1/2 Cups Chicken Stock
1 Cup Light Cream
1 Cup Fresh Corn (if you can't find fresh, use frozen BUT do not use canned)
1 Pound Penne Rigate Pasta
3 Tablespoons Flour
1 1/2 Cups Panko Breadcrumbs
1/2 Cup Grated Pecorino Romano Cheese
1 Tablespoon Paprika
1/2 Cup Fresh Cilantro
Olive Oil
Salt and Pepper

Preparation

1. Turn oven to broil.  Place peppers on sheet pan and place in oven.  Allow to the skin to blister on each side and turn pepper until all sides are roasted. (Approximately 2-3 minutes per side)
2. Place peppers in bowl and seal tightly with plastic wrap.  This will allow the pepper to sweat and they will be easy to peel. (Approximately 5 minutes).  Peel charred skin from peppers, remove stem and seeds and dice, set aside 
3. Cook Penne until al dente, drizzle olive oil to coat pasta and set aside.
4. Peel onion and garlic and chop both finely, set aside
5. Rough cut cilantro, set aside
6. If using fresh corn, husk and use knife to remove kernels from cob, set aside
7. Turn stove top to medium high heat, add olive oil to coat bottom of pan.  Add onions, garlic and turkey.  Season with paprika and salt and pepper.  Cook until turkey is browned.
8. Add flour to combine with ingredients, cook for approximately 2-3 minutes. 
9. Add chicken stock and cream and allow it to come to a boil, turn down heat.
10. Add the peppers and corn to combine the ingredients thoroughly.  Allow to simmer for 15 minutes
11. Preheat oven to 350 degrees
12. In small bowl, add breadcrumbs, Romano Cheese and drizzle enough olive oil to lightly coat the breadcrumbs (do not saturate, just enough to add a nice yellow color to the mixture.  Mix thoroughly
13. Grease 9 x 13 baking dish
14. Add pasta to the ingredients on the stovetop and combine thoroughly, transfer to 9 x 13 baking dish
15. Sprinkle the bread crumb and cheese mixture over the pasta, season with salt and pepper and top with fresh cilantro.
16. Place baking dish on sheet tray to assist with spill over.  Cook for 35 minutes or until golden brown and bubbly.
17. Serve

Enjoy!