Description
Delicious and hearty stuffed poblano peppers filled with a flavorful mixture of ground turkey, rice, black beans, corn, and a blend of spices, topped with melted Mexican cheese. This recipe offers a satisfying and nutritious meal perfect for a weeknight dinner.
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. Bake until tender crisp, about 15 minutes.
- Sauté aromatics: Meanwhile, heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add chopped onion and sauté for 3 minutes. Add minced garlic and sauté for 30 seconds.
- Cook turkey: Push onion and garlic to one side of the skillet. Add ground turkey and break into chunks. Season with salt and pepper. Cook while tossing and crumbling until nearly cooked through.
- Add corn to turkey: Stir in corn and continue cooking until turkey is fully cooked through.
- Combine filling ingredients: Remove skillet from heat. Stir in diced tomatoes, tomato sauce, cooked rice, black beans, chili powder, cumin, and season with salt and pepper to taste.
- Add cheese and cilantro: Stir in 1/2 cup of the shredded Mexican cheese blend and chopped cilantro into the filling mixture.
- Stuff peppers: Spoon the filling into the pepper halves, filling them heaping full (press down slightly to fit more if needed). Sprinkle the remaining 1 cup of cheese over the tops of the stuffed peppers.
- Bake stuffed peppers: Return the baking sheet to the oven and bake for another 10 minutes until the cheese is melted and the peppers are softened to your liking.
Notes
- For extra flavor, you can add a squeeze of lime juice before serving.
- Substitute ground turkey with ground chicken or beef if preferred.
- Use fresh corn if available for better texture and sweetness.
- The recipe can be made gluten-free by ensuring the tomato sauce and seasoning are gluten-free.
- To make it spicier, add some chopped jalapeños or increase the chili powder.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg
