Name: Stuffed Poblano Peppers with Ground Turkey 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; 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 something downright comforting about the rich aroma and vibrant colors of stuffed peppers baking in the oven. This Stuffed Poblano Peppers with Ground Turkey Recipe takes classic flavors and gives them a light, wholesome twist that’s perfect for any night of the week.

The image shows a white round plate holding eight stuffed green bell pepper halves arranged in a circle. Each pepper half is filled with a colorful mixture of rice, black beans, corn, red bell pepper pieces, and a light melted cheese topping. The filling has a soft texture with small chunks of vegetables and beans visible. Bright green cilantro leaves are scattered on top of the cheese and around the peppers as garnish. The plate sits on a textured dark red cloth, and the surface underneath is a white marble texture. 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 Ground Turkey Recipe
Top Tip
How to Serve Stuffed Poblano Peppers with Ground Turkey Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Poblano Peppers with Ground Turkey Recipe

Why You'll Love This Recipe

I adore how this recipe strikes the perfect balance between healthy and indulgent, making it a go-to in my meal rotation. It's loaded with fresh ingredients, easy to prepare, and offers tons of flavor without feeling heavy.

Flavor-packed but light: Ground turkey keeps it lean without sacrificing savory goodness.
Vibrant, fresh ingredients: Corn, black beans, and diced tomatoes add texture and brightness.
Easy prep, comforting finish: Roasting poblanos softens their smoky heat just right.
Great for meal prep: Makes enough for leftovers that reheat beautifully throughout the week.

Ingredients & Why They Work

Each ingredient in my Stuffed Poblano Peppers with Ground Turkey Recipe plays an important role in creating a satisfying, colorful dish. Here’s why I picked them and some tips on choosing the best for your kitchen adventure.

Flat lay of six glossy fresh poblano peppers, one small whole yellow onion, three whole uncracked brown garlic cloves, a mound of raw lean ground turkey, a small white bowl of bright fresh corn kernels, a small white bowl with drained diced tomatoes with mild green chilies, a small white bowl of smooth red tomato sauce, a small white bowl of cooked fluffy white rice, a small white bowl of shiny black beans, a small white bowl of vibrant red chili powder, a small white bowl of warm brown ground cumin, a small pile of shredded Mexican cheese blend, and a few sprigs of fresh green cilantro, all arranged symmetrically with perfect proportions in simple white ceramic bowls and plates, 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 mild smoky flavor and firm flesh are perfect for stuffing and roasting.
Olive oil: Adds richness while sautéing without overpowering the other flavors.
Yellow onion: Sweet and savory base that creates warmth and depth.
Garlic: Essential for that punch of bite and aroma.
Ground turkey: Lean protein that soaks up spices beautifully while keeping the dish light.
Corn: Adds subtle sweetness and a pop of color—fresh or frozen both work well.
Diced tomatoes with green chilies: Brings moisture and gentle heat, plus a little tang.
Tomato sauce: Helps bind the filling and enhances the tomato flavor.
Cooked white rice: Bulk up the filling and give it a satisfying texture.
Black beans: Earthy and hearty, adding fiber and protein.
Chili powder & ground cumin: Classic Mexican spices that bring warmth and earthiness.
Mexican cheese blend: Melts beautifully to top off the peppers with gooey goodness.
Cilantro: Fresh, bright herbaceous note that cuts through richness.
Salt and black pepper: Simple seasonings to balance all the flavors.

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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 tweaking this Stuffed Poblano Peppers with Ground Turkey Recipe depending on what’s in my fridge — it’s super versatile! Feel free to play around with fillings or spices to make it your own.

Variation: Swap ground turkey for lean ground chicken or beef if you want a different protein profile — I’ve done this when I’m craving beef’s richness but don’t want it too heavy.
Make it vegetarian: Omit the turkey and up the beans and veggies — adding mushrooms or zucchini works wonderfully.
Spice it up: If you like more heat, toss in diced jalapeños or a pinch of cayenne with the chili powder.
Cheese swap: Try pepper jack or cotija cheese for a new flavor twist.

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

Two stuffed green peppers lie side by side on a white speckled round plate, which sits on a white marbled surface with a red cloth nearby. Each pepper is halved lengthwise and filled with a colorful mix of yellow corn, black beans, red diced tomatoes, and rice, topped with melted shredded cheese that looks light orange and white. Small green cilantro leaves are scattered around the plate and used as garnish on the stuffed peppers. A silver knife and fork rest beside the peppers on the plate. photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Poblano Peppers Just Right

Preheat your oven to 350°F (175°C). Arrange the halved poblano peppers on a baking sheet skin-side up in a single layer. Pop them in the oven for 10 to 15 minutes until they’re tender but still hold their shape—this makes them easier to stuff without falling apart later.

Step 2: Sauté the Aromatics and Ground Turkey

While peppers roast, heat olive oil in a large skillet over medium-high heat. Toss in chopped onion and sauté for about 3 minutes until soft, then stir in garlic and cook just 30 seconds more to avoid burning. Push this mixture to one side, add the ground turkey, and season with salt and pepper. Let it brown, breaking it up and stirring occasionally until it’s nearly cooked through.

Step 3: Build the Filling

Add corn to the turkey mixture, finishing the cooking. Then remove the pan from heat and stir in the drained diced tomatoes with mild green chilies, tomato sauce, cooked rice, black beans, chili powder, cumin, a good pinch of salt and pepper, half the shredded cheese, and chopped cilantro. This combo is the heart of the dish — vibrant, hearty, and full of flavor.

Step 4: Stuff and Bake Until Melty

Fill each warm poblano half with a generous scoop of the filling, pressing down gently to fit as much as you can. Sprinkle the remaining cheese on top in a blanket of melty goodness. Return the peppers to the oven and bake for about 8 to 10 minutes, until the cheese is melted and bubbly, and the peppers are softened just how you like them.

Top Tip

From my time experimenting with this recipe, a few simple things make all the difference in ensuring your stuffed poblanos come out perfect every time.

Don’t overseason early: I like to hold off on heavy seasoning until most ingredients are combined to balance flavors better.
Keep peppers slightly firm: Roasting until tender-crisp prevents mushy peppers that won’t hold their shape.
Press filling firmly: Packing the filling tightly into the peppers helps fit more and keeps the filling intact after baking.
Use a non-stick skillet: I’ve found it makes cooking the turkey and veggies easier and cleanup a breeze.

How to Serve Stuffed Poblano Peppers with Ground Turkey Recipe

stuffed poblano peppers - Serving Suggestion

Garnishes

I love topping these stuffed peppers with a dollop of sour cream or Greek yogurt for some creaminess and a squeeze of fresh lime juice for brightness. A sprinkle of chopped cilantro and diced avocado always rounds things off beautifully.

Side Dishes

This recipe pairs excellently with a simple green salad or cilantro-lime rice. For a cozy night, I sometimes add black bean soup or a light corn tortilla on the side to scoop up every last bite.

Creative Ways to Present

For a dinner party, I like placing these peppers on colorful ceramic plates, garnishing with edible flowers and extra cilantro sprigs. It looks festive and bright, making everyone feel like it’s a special occasion.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover stuffed poblanos in an airtight container in the fridge. They keep well for 3–4 days, making them a perfect choice for busy weeknights when you want a quick reheat.

Freezing

Freezing works great too! I wrap each stuffed pepper half individually in foil or plastic wrap before placing them in a freezer-safe bag. When I’m ready to enjoy, I simply thaw them overnight in the fridge.

Reheating

To reheat, I bake the stuffed peppers at 350°F for 15–20 minutes until warmed through. This keeps the peppers tender and the cheese melty, just like fresh out of the oven.

Frequently Asked Questions:

Can I use other types of peppers instead of poblanos?

Absolutely! While poblano peppers have a unique smoky flavor and sturdy flesh that make them ideal, you can substitute with poblano’s milder cousin, Anaheim peppers, or even bell peppers for a milder, sweeter twist.

How spicy are poblano peppers in this recipe?

Poblano peppers are generally considered mild to medium in heat with a pleasant smoky note. Roasting them softens their heat further, making this dish accessible to most palates, including those sensitive to spice.

Can I prepare Stuffed Poblano Peppers with Ground Turkey Recipe ahead of time?

Yes! You can prepare the filling and stuff the peppers a day ahead, then cover and refrigerate them. When you’re ready, simply bake them as directed—this makes for a great make-ahead meal or dinner party starter.

What sides pair well with this dish?

Simple sides like cilantro-lime rice, a fresh green salad, or black bean soup complement the stuffed peppers beautifully. You could also serve with warm corn tortillas to round out the meal.

Final Thoughts

This Stuffed Poblano Peppers with Ground Turkey Recipe has become a staple in my kitchen for good reason—it’s easy, tasty, and feels wholesome without sacrificing flavor. I hope you give it a try and find it as satisfying and versatile as I do. Once you master the basics, you’ll be dreaming up your own delicious variations to keep this dish fresh and exciting every time you cook it.