Description
Delicious and hearty stuffed poblano peppers filled with a flavorful mixture of ground turkey, beans, corn, rice, and cheese, baked to perfection for a satisfying and wholesome meal.
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 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
Instructions
- Preheat and Prepare Peppers: Preheat oven to 350 degrees. Place pepper halves on a 13 by 9-inch baking sheet in a single layer and bake until tender crisp, about 15 minutes.
- Cook Aromatics: 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 minced garlic and sauté for 30 seconds until fragrant.
- Cook Turkey: Push onion and garlic mixture to one side of the skillet. Add ground turkey, season with salt and pepper, and cook while tossing and breaking into chunks until nearly cooked through.
- Add Corn and Finish Cooking Turkey: Stir in corn and continue cooking until turkey is fully cooked through.
- Mix Filling Ingredients: Remove skillet from heat. Stir in diced tomatoes with chilies, tomato sauce, cooked rice, black beans, chili powder, cumin, and additional salt and pepper to taste.
- Add Cheese and Cilantro: Mix in 1/2 cup of the shredded Mexican cheese blend and chopped cilantro into the filling.
- Fill Peppers and Add Cheese Topping: Spoon the filling into each pepper half, packing them heaping full. Sprinkle remaining 1 cup of cheese evenly over the tops.
- Bake to Melt Cheese: Return peppers to the oven and bake for 10 minutes until cheese is melted and peppers are softened to your liking.
Notes
- For a spicier kick, use diced tomatoes with hotter chilies or add a pinch of cayenne pepper.
- Substitute ground turkey with ground chicken or beef if preferred.
- Use cooked brown rice instead of white rice for added fiber and nutrition.
- Freeze any leftover stuffed peppers for up to 3 months; reheat covered in the oven.
- To make vegetarian, omit ground turkey and add extra beans or sautéed mushrooms.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 65 mg
