Name: Stuffed Poblano Peppers with Turkey and Cheese 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 just something so rewarding about a warm, savory bite like these Stuffed Poblano Peppers with Turkey and Cheese Recipe. They’re packed with flavor, comforting textures, and just enough cheesy goodness to make dinner feel special without a ton of fuss.

The image shows a white plate with eight stuffed poblano peppers arranged evenly on it. Each pepper is cut in half lengthwise, forming a boat shape with a dark green outer skin and a hollow interior filled with a colorful mixture of ingredients. The filling consists of yellow corn kernels, black beans, red diced tomatoes or peppers, brown rice or a grain, and melted shredded cheese on top, giving a golden and creamy texture. Small bright green cilantro leaves are scattered over the filling, adding freshness and color contrast. The plate rests on a red textured cloth, all set against a white marbled surface. 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 Turkey and Cheese Recipe
Top Tip
How to Serve Stuffed Poblano Peppers with Turkey and Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Poblano Peppers with Turkey and Cheese Recipe

Why You'll Love This Recipe

I can’t tell you how many times I’ve gone back to this Stuffed Poblano Peppers with Turkey and Cheese Recipe when I want a meal that feels hearty but not heavy. Plus, it’s a great way to sneak in some healthy veggies and lean protein all in one dish.

Balanced and Flavorful: The smoky poblano peppers paired with spicy seasonings and creamy cheese make every bite exciting.
Nutritious and Satisfying: Lean turkey, black beans, and rice deliver protein and fiber, keeping you full longer without feeling weighed down.
Easy Weeknight Dinner: It comes together in under an hour with straightforward steps that anyone can follow.
Versatile for Any Occasion: Whether it’s a cozy family dinner or a casual get-together, these peppers impress every time.

Ingredients & Why They Work

The magic of this Stuffed Poblano Peppers with Turkey and Cheese Recipe lies in how well these ingredients combine. From the mild heat of the poblanos to the hearty turkey filling, every element plays a key role — plus, I’ll share a quick tip or two so you know exactly what to look for when shopping.

Flat lay of six fresh green poblano peppers halved lengthwise, a small mound of chopped bright yellow onion, three whole garlic cloves with white papery skins, a pile of raw lean ground turkey meat, a small white bowl of fresh yellow corn kernels, a simple white bowl filled with drained diced red tomatoes with mild green chilies, a small white bowl with smooth red tomato sauce, a modest scoop of cooked fluffy white rice, a small white bowl of rinsed black beans, a small white bowl containing golden olive oil, a neat pile of bright green chopped cilantro leaves, a small white bowl filled with a colorful shredded Mexican cheese blend, and two whole brown eggs with clean shells, all arranged symmetrically and proportionally, 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 rich, smoky flavor is less spicy than jalapeños but full of depth, which sets the perfect base for stuffing.
Lean Ground Turkey: It cooks quickly and keeps the filling light, especially compared to beef, making the dish healthier without sacrificing protein.
Yellow Onion & Garlic: Sautéed to bring out sweetness and aromatic warmth, they create a flavorful foundation for the turkey.
Corn: Adds a touch of natural sweetness and texture that I find balances the savory spices beautifully.
Diced Tomatoes with Mild Green Chilies: These add a slight kick and juicy brightness; if you want more heat, a spicier version works great too.
Tomato Sauce: Helps bind the filling together with a smooth, tangy richness.
Cooked White Rice: A classic filler that soaks up all those delicious flavors and makes the filling hearty.
Black Beans: Packed with fiber and protein, they add a creamy texture and earthy taste to the mix.
Chili Powder & Ground Cumin: These spices give the filling that warm, smoky Southwest vibe everyone loves.
Mexican Cheese Blend: Melts beautifully on top and inside, giving you gooey, cheesy bites that feel indulgent but balanced.
Cilantro: Stirred in at the end for a fresh herbal pop, which really brightens up the filling.
Olive Oil, Salt & Pepper: Simple staples that elevate the rest and help everything cook 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 how forgiving this Stuffed Poblano Peppers with Turkey and Cheese Recipe is. I often tweak the filling based on what's in my fridge or how spicy I’m feeling, and it always turns out delicious.

Adding jalapeños: When I want a bit more heat, I dice up some fresh jalapeños and mix them into the filling — it amps up the spice without overwhelming the dish.
Make it vegetarian: You can swap out the ground turkey for sautéed mushrooms or extra black beans for a plant-based version I’ve made for friends with great feedback.
Different cheeses: I sometimes use pepper jack or even a tangy queso fresco to change up the cheesy note.
Seasonal touches: Add roasted butternut squash or zucchini in the fall or summer, respectively, to incorporate fresh produce and switch things up.

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

Two green jalapeño pepper halves are filled with layers of ingredients on a white speckled plate. The base layer inside each pepper is a mix of red diced tomatoes, black beans, yellow corn kernels, and seasoned rice mixed with brown ground meat. On top is a melted yellow and white cheese layer, slightly browned. Small green cilantro leaves are scattered over the stuffed peppers and the plate. A silver fork and knife rest on the plate’s edge, with a deep red textured cloth behind it, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Poblanos Just Right

After slicing the poblano peppers in half lengthwise and removing the seeds and ribs, I place them on a baking sheet and pop them into a 350°F oven. Bake for about 10-15 minutes until they’re tender but still hold their shape. This softening makes stuffing easier and tames their natural heat just a bit — if you like them spicier, you can skip this step or roast them longer for extra depth.

Step 2: Cook the Filling to Flavor Perfection

While the peppers roast, I heat olive oil in a good-sized skillet over medium-high heat. I add the chopped onion and sauté for about 3 minutes until fragrant and translucent, then toss in the garlic for just half a minute to avoid burning. Moving the aromatics to the side, I add the ground turkey, seasoning with salt and pepper, and let it brown while breaking it up with a spatula. Once the turkey is nearly done, mixing in corn finishes the cooking with a bit of sweetness and texture.

Step 3: Bring Together the Filling Ingredients

After taking the pan off the heat, I stir in the diced tomatoes (drained well to avoid watery filling), tomato sauce, cooked rice, rinsed black beans, chili powder, ground cumin, and a sprinkle of salt and pepper. Finally, stirring in half the shredded cheese and the cilantro folds the flavors together and keeps the filling nice and moist.

Step 4: Stuff and Bake

I spoon the filling heaping-full into each poblano half — I don’t hesitate to press down lightly to pack a bit more in because who doesn’t want as much as possible? Then, I sprinkle the remaining cheese over the tops for that golden melty finish. Back into the oven they go for 8-10 minutes until the cheese melts and the peppers soften just how I like them.

Top Tip

From making this Stuffed Poblano Peppers with Turkey and Cheese Recipe over and over, I’ve learned a few tricks that make all the difference between a good dish and a great one.

Don’t skip roasting the peppers: It softens the skins and adds a subtle smoky flavor — plus, it helps them stuff easier without tearing.
Drain your canned ingredients well: Especially tomatoes and beans — too much liquid can make the filling soggy and the peppers watery.
Use fresh cilantro last: Stir it in after cooking so the fresh, bright flavor really pops instead of wilting away.
Pack the filling tightly: Don’t be shy here! The more filling, the better — and it helps the peppers hold moisture inside while baking.

How to Serve Stuffed Poblano Peppers with Turkey and Cheese Recipe

stuffed poblano peppers - Serving Suggestion

Garnishes

When I serve these, I love adding a dollop of sour cream or Greek yogurt on the side, plus a squeeze of lime juice right before eating. Sometimes I sprinkle chopped fresh cilantro on top to amp up the color and freshness. A little sliced avocado on the side is another favorite—its creamy texture pairs beautifully.

Side Dishes

I often keep the sides simple—something like a crisp green salad with a light vinaigrette or cumin-lime roasted sweet potatoes complements these stuffed peppers perfectly. If you want to keep the Southwest theme going, a small serving of Mexican rice or a black bean and corn salad works beautifully too.

Creative Ways to Present

For a dinner party, I’ve arranged the stuffed peppers standing up in a colorful ceramic dish and tossed some charred lime wedges around for guests to squeeze. I also like layering a bit of guacamole underneath each pepper for a fun twist. If you want to glam things up, sprinkle with toasted pepitas or a drizzle of chipotle cream sauce to add texture and an extra flavor punch.

Make Ahead and Storage

Storing Leftovers

I usually pop leftover stuffed peppers into an airtight container and refrigerate them for up to 3-4 days. They keep their flavor quite well, and reheating in the oven or microwave brings them back to that just-baked feel.

Freezing

Freezing works like a charm if you want to prep ahead. I freeze the stuffed peppers before the final bake—right after filling and topping with cheese. Thaw overnight in the fridge, then bake until warmed through and the cheese melts. This way, they keep their best texture and flavor.

Reheating

I find reheating in a 350°F oven for 10-15 minutes preserves the pepper’s texture and keeps the cheese melty and fresh tasting. Microwaving works if you’re short on time, but I recommend covering the dish with a microwave-safe lid or wrap to keep moisture in.

Frequently Asked Questions:

Can I make Stuffed Poblano Peppers with Turkey and Cheese Recipe ahead of time?

Absolutely! You can prepare the filling and stuff the peppers a day in advance, then bake them right before serving for a fresh, hot meal.

How spicy are poblano peppers, and can I substitute them?

Poblanos are mild to medium heat, pretty friendly for most spice tolerances. You can substitute with bell peppers for a milder option or jalapeños if you want more heat.

Can I use brown rice instead of white rice?

Yes! Brown rice is totally fine – just make sure it’s fully cooked before adding to the filling since it takes longer to cook and has a firmer texture.

Is this recipe freezer-friendly?

Definitely. Freeze stuffed peppers before baking, then thaw and bake as usual. This helps keep them moist and tasty after freezing.

Final Thoughts

I hope you give this Stuffed Poblano Peppers with Turkey and Cheese Recipe a try because it’s truly one of those dishes that feels like a little celebration at your dinner table. It’s comforting, full of flavor, and I find it hits that sweet spot between healthy and indulgent. Whether you’re cooking for yourself, family, or friends, these peppers have a way of bringing everyone together — just like when I first made them with my closest friends on a chilly evening. Enjoy every cheesy, spicy bite!