Description
Delicious and wholesome stuffed poblano peppers filled with a savory mixture of ground turkey, vegetables, rice, beans, and cheese, baked to perfection for a satisfying and nutritious 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 bake peppers: Preheat your oven to 350 degrees Fahrenheit. Arrange the poblano pepper halves on a 13 by 9-inch baking sheet in a single layer. Bake until the peppers are tender-crisp, about 15 minutes.
- Cook onion and garlic: 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. Add the minced garlic and sauté for another 30 seconds to release its aroma.
- Cook ground turkey: Push the onion and garlic mixture to one side of the skillet. Add the ground turkey, season with salt and black pepper, and cook while tossing and crumbling it until nearly cooked through.
- Add corn and finish cooking turkey: Stir in the corn and cook until the turkey is fully cooked through, about 2-3 more minutes.
- Mix filling ingredients: Remove the skillet from heat. Stir in the drained diced tomatoes with mild green chilies, tomato sauce, cooked white rice, rinsed black beans, chili powder, cumin, and season with salt and pepper to taste.
- Add cheese and cilantro: Stir in half a cup of the shredded Mexican cheese blend and the chopped cilantro to the filling mixture.
- Stuff peppers: Spoon the filling into each pepper half, filling them heaping full. You can press down slightly to fit more filling if needed. Sprinkle the remaining 1 cup of cheese blend evenly over the tops of the stuffed peppers.
- Bake stuffed peppers: Return the stuffed peppers to the oven and bake until the cheese is melted and bubbly and the peppers soften to your liking, about 10 minutes.
Notes
- For a vegetarian option, substitute ground turkey with crumbled tofu or cooked lentils.
- You can prepare the filling in advance and refrigerate before stuffing the peppers to save time.
- Adjust chili powder based on your preferred spice level.
- Use fresh corn in season for best flavor, or thaw frozen corn before cooking.
- Serve with a side of sour cream or avocado slices for extra creaminess.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 70 mg
