Description
Delicious and flavorful stuffed poblano peppers filled with a savory mixture of ground turkey, vegetables, rice, beans, and cheese baked to perfection. A wholesome and satisfying dish perfect for a nutritious dinner.
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 and prepare peppers: Preheat oven to 350 degrees Fahrenheit. Place the poblano pepper halves cut side up on a 13 by 9-inch baking sheet in a single layer. Bake until tender crisp, about 15 minutes.
- Cook aromatics: Meanwhile, heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add chopped onion and sauté for 3 minutes until softened. Add garlic and sauté for 30 seconds until fragrant.
- Cook ground turkey: Push the onion and garlic mixture to one side of the pan. Add ground turkey, season with salt and pepper, and cook, breaking it into chunks while tossing and crumbling until nearly cooked through.
- Add corn and finish cooking turkey: Stir in corn and continue cooking the turkey mixture until fully cooked, about 2-3 more minutes. Remove from heat.
- Mix filling ingredients: Stir in the drained diced tomatoes with mild green chilies, tomato sauce, cooked rice, rinsed black beans, chili powder, cumin, and season with additional salt and black pepper to taste. Mix well.
- Add cheese and cilantro: Stir in 1/2 cup of the shredded Mexican cheese blend and chopped cilantro into the filling until combined.
- Stuff the peppers: Spoon the filling mixture into the baked poblano pepper halves, filling them heaping full. Press down slightly if needed to fit more filling.
- Add topping cheese and bake: Sprinkle the remaining 1 cup of shredded Mexican cheese blend evenly over the stuffed peppers. Return to the oven and bake until the cheese is melted and bubbly and the peppers are softened to your liking, about 10 minutes.
Notes
- Baking the peppers before stuffing helps soften them so they are tender but hold their shape.
- Use fresh or frozen corn depending on availability; fresh corn adds sweetness while frozen is convenient.
- To make this recipe vegetarian, substitute ground turkey with chopped mushrooms or a plant-based meat alternative.
- If you prefer a spicier version, add chopped jalapeños or use a spicier canned diced tomato variety.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 65 mg
