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 in a sieve; 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

There’s something comforting and vibrant about a plate of Stuffed Poblano Peppers with Ground Turkey Recipe that just hits the spot. The smoky poblano peppers hugging a flavorful turkey filling, studded with corn, beans, and melty cheese—it's a mouthwatering meal that’s both healthy and hearty, perfect any night of the week.

The image shows a white round plate holding eight stuffed green bell pepper halves arranged in a circle. Each pepper half is filled with a colorful mixture of rice, black beans, corn, red bell pepper pieces, and a light melted cheese topping. The filling has a soft texture with small chunks of vegetables and beans visible. Bright green cilantro leaves are scattered on top of the cheese and around the peppers as garnish. The plate sits on a textured dark red cloth, and the surface underneath is a white marble texture. 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

Honestly, I keep coming back to this Stuffed Poblano Peppers with Ground Turkey Recipe because it manages to be both fuss-free and packed with flavor. It’s a great way to enjoy Mexican-inspired tastes without having to rely on a ton of processed ingredients or heavy sauces.

Simple but Flavorful: The blend of ground turkey, spices, and fresh veggies creates a filling that’s anything but boring.
Healthy and Balanced: You get protein, fiber from beans, veggies, and a sprinkle of cheese, all in one balanced dish.
Easy Meal Prep: You can make the filling ahead or freeze leftovers, which makes busy weeknights so much smoother.
Customizable: Whether you want it spicy, mild, or loaded with extra veggies, this recipe is a great base to experiment with.

Ingredients & Why They Work

Each ingredient in this Stuffed Poblano Peppers with Ground Turkey Recipe plays a role—you’ve got smoky peppers, hearty turkey, and plenty of texture from beans, corn, and rice. If you can, choose fresh poblanos and high-quality lean turkey for the best results!

Flat lay of six glossy fresh poblano peppers, one small whole yellow onion, three whole uncracked brown garlic cloves, a mound of raw lean ground turkey, a small white bowl of bright fresh corn kernels, a small white bowl with drained diced tomatoes with mild green chilies, a small white bowl of smooth red tomato sauce, a small white bowl of cooked fluffy white rice, a small white bowl of shiny black beans, a small white bowl of vibrant red chili powder, a small white bowl of warm brown ground cumin, a small pile of shredded Mexican cheese blend, and a few sprigs of fresh green cilantro, all arranged symmetrically with perfect proportions in simple white ceramic bowls and plates, 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: Their mild heat and thick walls make them perfect for stuffing and roasting.
Ground Turkey: Lean and protein-packed, turkey soaks up spices beautifully without overpowering.
Yellow Onion: Adds a subtle sweetness when sautéed, giving depth to the filling.
Garlic: A little kick that transforms the whole dish.
Corn: Gives a juicy burst of sweetness and texture contrast.
Diced Tomatoes with Mild Green Chilies: Adds moisture and a gentle tangy heat.
Tomato Sauce: Brings a rich, cohesive base to the filling.
Cooked White Rice: Binds the filling together while making it more substantial.
Black Beans: Boosts fiber and protein, keeping it hearty and satisfying.
Chili Powder & Ground Cumin: These spices give the filling its signature smoky warmth.
Mexican Cheese Blend: Melts perfectly over the top, adding creaminess and a little indulgence.
Cilantro: Brightens the dish with fresh herbal notes.
Olive Oil, Salt & Pepper: Essential basics for sautéing and seasoning flavors just right.

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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

I love to make this recipe my own by switching up the veggies or playing with the spices. Don’t be shy about adding more heat, or swapping the turkey for chicken or even plant-based protein for a vegetarian option.

Variation: One time, I tossed in finely chopped zucchini and bell peppers right into the filling—added some great color and extra crunch that my kids actually loved.
Diet-Friendly: Swap the rice for cauliflower rice to keep it low-carb and still filling.
Spice Level: Add a diced jalapeño or a pinch of cayenne with the chili powder for a little fire.

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

Two stuffed green peppers lie side by side on a white speckled round plate, which sits on a white marbled surface with a red cloth nearby. Each pepper is halved lengthwise and filled with a colorful mix of yellow corn, black beans, red diced tomatoes, and rice, topped with melted shredded cheese that looks light orange and white. Small green cilantro leaves are scattered around the plate and used as garnish on the stuffed peppers. A silver knife and fork rest beside the peppers on the plate. photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Poblano Peppers Just Right

Preheat your oven to 350°F. Arrange the halved poblano peppers on a baking sheet, cut side up, and bake them for 10 to 15 minutes until they’re tender but still holding their shape. This step softens those thick skins just enough without turning them mushy—perfect for stuffing later.

Step 2: Sauté Aromatics and Brown the Ground Turkey

While peppers are roasting, heat olive oil in a large skillet over medium-high heat. Toss in the chopped onion and sauté until slightly translucent, about 3 minutes. Add the garlic and sauté just 30 seconds until fragrant—don’t let it burn! Push the onion-garlic mix to one side, add the ground turkey, and season with salt and pepper. Let the turkey brown, breaking it apart as it cooks.

Step 3: Build the Flavorful Filling

Once the turkey is nearly cooked through, stir in the corn and let it finish cooking. Remove from heat, then stir in the diced tomatoes, tomato sauce, cooked rice, black beans, chili powder, cumin, salt, and pepper. Mix well, then fold in half the shredded cheese and the chopped cilantro—this moist, cheesy filling is what really brings the dish to life.

Step 4: Stuff and Bake to Perfection

Spoon the filling generously into each poblano half—don't be shy, pressing down a little can help fit more in. Then sprinkle the remaining cheese over the tops. Pop the stuffed peppers back into the oven and bake for another 8 to 10 minutes, until the cheese is melted and bubbly, and the peppers are softened to your liking.

Top Tip

Making Stuffed Poblano Peppers with Ground Turkey Recipe can be a breeze if you remember a few tricks I picked up after some trial and error. Here’s what helps me nail it every time:

Don’t Overstuff: Stuffing too full can cause peppers to split – I find pressing the filling gently helps pack enough without bursting their walls.
Drain Tomatoes Well: I always drain canned tomatoes really well to avoid a watery filling that sogs the peppers.
Use a Nonstick Skillet: It makes handling the ground turkey so much easier and helps brown it nicely without sticking.
Don’t Skip Roasting Peppers: Baking them first softens their texture, which means no complaints about tough skins at the dinner table.

How to Serve Stuffed Poblano Peppers with Ground Turkey Recipe

stuffed poblano peppers - Serving Suggestion

Garnishes

I love topping these peppers with fresh smashed avocado or a dollop of sour cream to add creaminess. A sprinkle of extra chopped cilantro and a squeeze of lime juice really enhances the fresh flavors and brightens up every bite.

Side Dishes

A simple side salad with a citrusy vinaigrette pairs beautifully here, or a little Mexican street corn (elote) makes the meal extra festive. Sometimes I just serve them with warm corn tortillas and refried beans for a cozy, complete dinner.

Creative Ways to Present

For a dinner party, I like to plate each stuffed poblano on a colorful platter, topped with crumbled queso fresco and edible flowers for that wow factor. You can also chop leftover stuffed peppers and turn them into a hearty taco filling the next day!

Make Ahead and Storage

Storing Leftovers

After dinner, I pack leftovers in airtight containers and refrigerate right away. They usually keep well for 3 to 4 days, making for easy lunches or quick dinners throughout the week.

Freezing

This recipe freezes wonderfully! Just wrap each pepper individually in foil or plastic wrap and stash them in a freezer bag. When you want a quick meal, thaw overnight in the fridge and reheat.

Reheating

I usually reheat these covered with foil in a 350°F oven for 15-20 minutes to keep the peppers from drying out and to melt the cheese gently again. Microwave works in a pinch, but the oven gives the best texture.

Frequently Asked Questions:

Can I substitute ground beef for ground turkey in this recipe?

Yes! Ground beef works great and will give a richer flavor, but I recommend using lean beef to keep the filling from being too greasy.

How spicy are these stuffed poblano peppers?

They have a mild to medium spice level thanks to the poblano peppers and mild diced tomatoes. If you want more heat, add jalapeños or cayenne pepper to the filling.

Can I make this recipe gluten-free?

Absolutely. All the ingredients in this recipe are naturally gluten-free, but always check canned goods for any additives if you need strict gluten-free assurance.

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

Reheating in the oven covered with foil at 350°F keeps the peppers moist and cheese melty, which I find way better than the microwave for texture and taste.

Final Thoughts

Stuffed Poblano Peppers with Ground Turkey Recipe is one of those dishes I turn to for simple, comforting dinners that don’t skimp on flavor. It feels special and satisfying but it’s super easy to pull together, which I know you’ll appreciate on those busy days. Give it a try—you might just find it becomes a family favorite like it did in my house!