Description
These stuffed poblano peppers are a flavorful and satisfying dish featuring tender roasted poblano peppers filled with a savory mixture of lean ground turkey, corn, black beans, tomatoes, rice, and a blend of Mexican spices. Topped with melted Mexican cheese and fresh cilantro, this recipe offers a wholesome and tasty meal perfect for any occasion.
Ingredients
Peppers
- 6 large poblano peppers (about 1 3/4 lbs), 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 roast peppers: Preheat your oven to 350°F (175°C). Place the poblano pepper halves on a 13×9-inch baking sheet in a single layer and bake for about 10 to 15 minutes until they become tender-crisp.
- Prepare the filling base: While the peppers bake, heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add the chopped onion and sauté for 3 minutes until softened, then add the minced garlic and sauté for another 30 seconds to release its aroma.
- Cook the turkey and corn: Push the onion and garlic mixture to one side of the skillet. Add the ground turkey to the cleared area, season with salt and pepper, and cook while breaking it into chunks, tossing and crumbling, until it is nearly cooked through. Add the corn and cook until the turkey is fully cooked.
- Combine filling ingredients: Remove the skillet from heat. Stir in the drained diced tomatoes with mild green chilies, tomato sauce, cooked rice, black beans, chili powder, cumin, and adjust seasoning with salt and pepper as needed.
- Add cheese and cilantro: Mix in 1/2 cup of the shredded Mexican cheese blend along with the chopped cilantro to the filling mixture.
- Stuff peppers and top with cheese: Spoon the filling into each roasted poblano pepper half, filling them generously. You can gently press down the filling to fit more if desired. Sprinkle the remaining 1 cup of Mexican cheese blend evenly over the tops of the stuffed peppers.
- Bake to finish: Return the filled peppers to the oven and bake for an additional 8 to 10 minutes until the cheese is melted and bubbly and the peppers reach your preferred tenderness.
Notes
- You can substitute ground turkey with lean ground chicken or ground beef as preferred.
- For a spicier kick, use diced tomatoes with hot green chilies or add some chopped jalapeños to the filling.
- Make sure to drain the canned tomatoes well to avoid excess liquid in the filling.
- Leftover stuffed peppers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- To make it gluten-free, confirm that your chili powder and tomato sauce do not contain added gluten ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
