Description
These Stuffed Poblano Peppers are a flavorful and hearty meal featuring tender poblano peppers filled with a savory mixture of ground turkey, vegetables, black beans, rice, and Mexican spices, topped with melted cheese for a delicious and satisfying dish.
Ingredients
Scale
Peppers
- 6 large (about 1 3/4 lbs) poblano peppers, halved lengthwise, seeds and ribs removed
Filling
- 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
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit. Arrange the poblano pepper halves cut side up on a 13 by 9-inch baking sheet in a single layer. Bake them until tender-crisp, about 15 minutes.
- Prepare filling: While the peppers bake, heat 1 tablespoon olive oil in a 12-inch non-stick skillet over medium-high heat. Add the chopped onion and sauté for 3 minutes until softened. Add minced garlic and sauté for an additional 30 seconds until fragrant.
- Cook turkey: Push the onion and garlic mixture to one side of the skillet. Add the ground turkey and season with salt and black pepper. Break the turkey into chunks with a spoon and cook, tossing and crumbling, until nearly cooked through.
- Add corn: Stir in the corn and continue cooking until the turkey is fully cooked through and the corn is heated.
- Combine filling ingredients: Remove the skillet from heat. Stir in the drained diced tomatoes with mild green chilies, tomato sauce, cooked white rice, rinsed black beans, chili powder, and ground cumin. Season with additional salt and pepper to taste.
- Add cheese and cilantro: Mix in half a cup of the shredded Mexican cheese blend and the chopped cilantro into the filling mixture.
- Stuff peppers: Spoon the filling mixture into each poblano pepper half, filling them heaping full. Press down slightly if needed to fit more filling inside.
- Top with cheese and bake: Sprinkle the remaining 1 cup of shredded Mexican cheese blend evenly over the stuffed peppers. Return the baking sheet to the oven and bake an additional 10 minutes until the cheese is nicely melted and the peppers are softened to your liking.
Notes
- You can substitute ground turkey with ground chicken or beef if preferred.
- For a vegetarian version, omit the meat and add extra beans or sautéed mushrooms.
- If fresh poblano peppers aren't available, pasilla or Anaheim peppers can be used as alternatives.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven to maintain texture.
- To make this dish spicier, add a diced jalapeño or increase the chili powder.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 70 mg
