Name: Stuffed Poblano Peppers with Ground Turkey Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 6 large (about 1 3/4 lbs) poblano peppers, halved lengthwise, seeds and ribs removed; 1 Tbsp olive oil; 1 cup chopped yellow onion (1 small); 1 Tbsp minced garlic (3 cloves); 1 lb. lean ground turkey; 1 cup corn, fresh or frozen; 1 (10 oz) can diced tomatoes with mild green chilies, well drained; 1/2 cup tomato sauce; 1 cup (slightly packed) cooked white rice; 1 (15 oz) can black beans, rinsed and drained; 1 Tbsp chili powder; 1 tsp ground cumin; 1 1/2 cups shredded Mexican cheese blend, divided; 1/4 cup chopped cilantro; Salt and black pepper to taste

Every bite of these vibrant, tender peppers just bursts with flavor and warmth—something about this dish feels like a little fiesta on your plate. The Stuffed Poblano Peppers with Ground Turkey Recipe strikes the perfect balance of hearty and healthy, making it one of my go-to weeknight dinners when I want comfort food without the guilt.

The image shows a white plate with eight stuffed poblano peppers arranged evenly on it. Each pepper is cut in half lengthwise, forming a boat shape with a dark green outer skin and a hollow interior filled with a colorful mixture of ingredients. The filling consists of yellow corn kernels, black beans, red diced tomatoes or peppers, brown rice or a grain, and melted shredded cheese on top, giving a golden and creamy texture. Small bright green cilantro leaves are scattered over the filling, adding freshness and color contrast. The plate rests on a red textured cloth, all set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Stuffed Poblano Peppers with Ground Turkey Recipe
Top Tip
How to Serve Stuffed Poblano Peppers with Ground Turkey Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Poblano Peppers with Ground Turkey Recipe

Why You'll Love This Recipe

Let me share why this stuffed poblano pepper recipe quickly became a household favorite. It’s not only bursting with bold Southwest flavors but also surprisingly easy to prepare. Plus, it’s packed with wholesome ingredients that fill you up without weighing you down.

Flavor-packed: The smoky poblano peppers combined with chili seasoning and melty cheese create an irresistible taste.
Healthy and hearty: Using lean ground turkey keeps the dish light but satisfying.
Perfect make-ahead option: You can prep the filling in advance, making weeknight dinners a breeze.
Customizable: Swap out ingredients or spice levels to suit your taste or pantry.

Ingredients & Why They Work

This list is a great example of simple, fresh ingredients coming together for a flavorful, balanced meal. I especially love how the poblano peppers bring a subtle smoky heat without overpowering the filling.

Flat lay of six fresh green poblano peppers halved lengthwise, a small mound of chopped bright yellow onion, three whole garlic cloves with white papery skins, a pile of raw lean ground turkey meat, a small white bowl of fresh yellow corn kernels, a simple white bowl filled with drained diced red tomatoes with mild green chilies, a small white bowl with smooth red tomato sauce, a modest scoop of cooked fluffy white rice, a small white bowl of rinsed black beans, a small white bowl containing golden olive oil, a neat pile of bright green chopped cilantro leaves, a small white bowl filled with a colorful shredded Mexican cheese blend, and two whole brown eggs with clean shells, all arranged symmetrically and proportionally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Poblano peppers: Mildly spicy and perfect for stuffing—roasting them softens their flesh and enhances their smoky flavor.
Ground turkey: Lean protein that cooks quickly and absorbs seasonings beautifully.
Yellow onion: Adds sweetness and depth when sautéed.
Garlic: That punch of aromatics that wakes up the filling.
Corn: Brings a touch of sweetness and texture contrast.
Diced tomatoes with mild green chilies: Adds juiciness and a hint of mild heat without overwhelming the dish.
Tomato sauce: Binds the filling together with a rich, savory base.
Cooked white rice: Bulk up the filling and soak up all those delicious flavors.
Black beans: Adds creaminess, fiber, and an earthy note.
Chili powder and ground cumin: Classic Southwest spices that elevate the dish to something special.
Mexican cheese blend: Melts beautifully on top for that gooey, cheesy finish.
Cilantro: Freshness that brightens every bite and gives a pop of color.
Salt and black pepper: Essential seasoning to balance and enhance all the flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Stuffed Poblano Peppers with Ground Turkey Recipe is how easy it is to tweak according to what you have on hand or your dietary preferences. Feel free to make it your own!

Variation: I sometimes swap ground turkey for ground chicken or even lean beef, depending on the mood or what’s in my fridge—it still turns out fantastic every time.
Spice it up: If you like it hotter, add a diced jalapeño to the filling or sprinkle some cayenne powder in alongside the chili powder.
Make it vegetarian: Replace turkey with extra beans and veggies (think zucchini or mushrooms) to keep the dish full of flavor but plant-based.
Use quinoa or brown rice: For a nuttier texture and a boost in fiber, try swapping the white rice with these alternatives.

Step-by-Step: How I Make Stuffed Poblano Peppers with Ground Turkey Recipe

Two green jalapeño pepper halves are filled with layers of ingredients on a white speckled plate. The base layer inside each pepper is a mix of red diced tomatoes, black beans, yellow corn kernels, and seasoned rice mixed with brown ground meat. On top is a melted yellow and white cheese layer, slightly browned. Small green cilantro leaves are scattered over the stuffed peppers and the plate. A silver fork and knife rest on the plate’s edge, with a deep red textured cloth behind it, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Poblano Peppers

Start by preheating your oven to 350°F. Arrange your halved poblano peppers—remember to remove seeds and ribs—cut side up on a baking sheet. Pop them in the oven for about 10 to 15 minutes, just enough to soften them while keeping a little bite. You don't want them mushy; tender-crisp is the sweet spot here. This step gives the peppers a subtle smoky flavor and makes them easier to stuff later.

Step 2: Cook the Filling

While the peppers are roasting, heat a tablespoon of olive oil over medium-high in a large skillet. I like using a 12-inch non-stick skillet to avoid bits sticking and make stirring easier. Sauté the chopped onion for about 3 minutes until it softens and becomes sweet. Toss in the minced garlic and cook just 30 seconds until fragrant—no burning, as that will turn it bitter.

Push the onion and garlic to the side of the pan and add your ground turkey. Break it up with your spatula and season with salt and pepper. Let it brown, stirring occasionally, until mostly cooked through—about 5 to 6 minutes. Then stir in the corn and finish cooking the turkey until no longer pink.

Step 3: Combine the Filling Ingredients

Remove the skillet from the heat, then stir in the well-drained diced tomatoes with green chilies, tomato sauce, cooked rice, rinsed black beans, chili powder, cumin, and a pinch more salt and pepper to taste. This medley is where all those flavors marry beautifully. Last but not least, mix in half a cup of the shredded Mexican cheese and the chopped cilantro—this makes the filling rich and fragrant.

Step 4: Stuff and Bake the Peppers

Carefully spoon the filling into each roasted poblano half. Don’t be shy—they should be nicely heaped, and you can press down a bit to fit more stuffing in. Sprinkle the remaining one cup of cheese over the tops, then return the peppers to the oven. Bake for another 8 to 10 minutes, or until the cheese is melted to golden perfection and the peppers reach your preferred softness.

Top Tip

After making this recipe multiple times, I’ve learned a few tricks that make it come together effortlessly and taste even better. These tips helped me avoid some rookie mistakes and now I'm happy to share them with you!

Roast peppers evenly: Make sure the peppers are spaced out on the baking sheet so they cook uniformly and don’t steam themselves soggy.
Drain tomatoes well: Excess liquid in the tomatoes can make your filling watery, so I always rinse or drain them thoroughly.
Don’t overpack: Stuff just enough to keep the peppers stable but not bursting—otherwise, filling tends to spill over and burn.
Use fresh cilantro last: Add cilantro right before stuffing so its fresh vibrant flavor isn’t lost during baking.

How to Serve Stuffed Poblano Peppers with Ground Turkey Recipe

stuffed poblano peppers - Serving Suggestion

Garnishes

I usually top my stuffed peppers with a dollop of sour cream for creaminess and a squeeze of fresh lime juice to brighten the dish. A sprinkle of extra chopped cilantro or thinly sliced green onions adds a fresh pop of color and flavor, too.

Side Dishes

This recipe pairs beautifully with a simple side salad of mixed greens or Mexican street corn to keep the meal light and balanced. For a heartier option, I sometimes serve it with Spanish rice or warm tortillas on the side.

Creative Ways to Present

When I’m hosting friends, I love plating the stuffed peppers nestled on a bed of cilantro-lime rice with drizzles of a creamy avocado sauce or salsa verde—it really elevates the presentation and makes for a conversation starter!

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for about 3 to 4 days. I find the flavors actually deepen after resting overnight.

Freezing

For freezing, I recommend baking the peppers fully before freezing. Wrap each one individually in plastic wrap and then place in a freezer-safe bag. They stay good for up to 3 months—perfect for those “I need dinner in a flash” days.

Reheating

Reheat stuffed peppers in a 350°F oven for 15 to 20 minutes to get the cheese melted and peppers warmed through without drying out. If you’re in a hurry, microwave covered on medium power in 1-2 minute increments, but the oven method preserves the texture best.

Frequently Asked Questions:

Can I make this Stuffed Poblano Peppers with Ground Turkey Recipe gluten-free?

Absolutely! This recipe is naturally gluten-free as long as you double-check your canned goods and spices for any hidden gluten additives. Simply ensure your chili powder and tomato sauce are labeled gluten-free.

What if I don’t like spicy food?

These poblano peppers have a mild heat that’s usually tolerable for most palates. If you’re sensitive, remove all seeds and ribs from the peppers and use mild diced tomatoes. You can also reduce chili powder or omit any extra spicy additions.

Can I prepare this recipe ahead of time?

Yes! Prep the filling and roast the peppers a day ahead, then assemble and bake just before serving for a quick dinner. Leftovers also reheat wonderfully.

What’s the best way to reheat leftovers without drying them out?

Reheating in the oven at a moderate temperature (around 350°F) covered with foil helps keep the peppers moist. Microwaving with a damp paper towel cover also works for a faster option but might be less even.

Final Thoughts

I’ve made this Stuffed Poblano Peppers with Ground Turkey Recipe more times than I can count, and it never fails to impress family and guests alike. It’s that kind of recipe you want to tuck into your regular rotation—easy, nourishing, and bursting with comforting flavors. Give it a try and see how this little Southwest classic might just become a new favorite in your home, too!