Description
Delicious and flavorful stuffed poblano peppers filled with a savory mixture of ground turkey, corn, black beans, rice, and a blend of Mexican cheeses, baked to perfection for a satisfying and healthy 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
- 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 the oven to 350 degrees Fahrenheit. Place the halved poblano peppers cut side up on a 13 by 9-inch baking sheet in a single layer. Bake until tender crisp, about 15 minutes.
- Sauté aromatics: While the peppers bake, 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 and corn: Push the onion and garlic mixture to one side of the skillet. Add ground turkey, breaking it into chunks, and season with salt and black pepper. Cook while tossing and crumbling until nearly cooked through. Add corn and finish cooking turkey through.
- Combine filling ingredients: Remove the skillet from heat. Stir in drained diced tomatoes, tomato sauce, cooked white rice, rinsed black beans, chili powder, ground cumin, and additional salt and pepper to taste. Mix well to combine.
- Add cheese and cilantro: Stir in half a cup of the shredded Mexican cheese blend and the chopped cilantro into the filling mixture.
- Fill the peppers: Spoon the filling into the baked poblano pepper halves, filling them heaping full. Press down slightly if needed to fit more filling. Sprinkle the remaining 1 cup of shredded cheese over the tops of the stuffed peppers.
- Bake to finish: Return the stuffed peppers to the oven and bake until the cheese is nicely melted and the peppers are softened to your liking, about 10 minutes.
Notes
- You can substitute ground turkey with ground chicken or beef if preferred.
- For a vegetarian version, replace turkey with additional beans or a plant-based meat substitute and omit cheese or use vegan cheese.
- Adjust the chili powder level to control the heat of the dish.
- Using freshly cooked rice is recommended for the best texture in the filling.
- If you prefer softer peppers, you can bake them uncovered for a few additional minutes.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 65 mg
