Description
Delicious and healthy Stuffed Poblano Peppers filled with a flavorful mixture of ground turkey, corn, black beans, rice, and Mexican cheese, baked to perfection for a satisfying meal.
Ingredients
Scale
Poblano 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 Oven and Prepare Peppers: Preheat your oven to 350 degrees Fahrenheit. Place the poblano pepper halves on a 13 by 9-inch baking sheet in a single layer. Bake them until they are tender-crisp, about 15 minutes.
- Cook Aromatics: 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 soft. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Ground Turkey: Push the onion and garlic mixture to one side of the skillet. Add the ground turkey, breaking it into chunks. Season with salt and black pepper. Cook, tossing and crumbling the turkey, until it is nearly cooked through.
- Add Corn and Finish Cooking Turkey: Stir in the corn and continue cooking until the turkey is fully cooked and no longer pink.
- Combine Filling Ingredients: Remove the skillet from heat. Stir in the drained diced tomatoes with mild green chilies, tomato sauce, cooked white rice, rinsed and drained black beans, chili powder, and ground cumin. Season again 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 into the mixture to combine thoroughly.
- Stuff Peppers: Spoon the filling mixture into the baked poblano pepper halves, filling them heaping full. You can press down slightly to fit more filling.
- Top with Cheese and Bake: Sprinkle the remaining 1 cup of Mexican cheese blend over the stuffed peppers. Return them to the oven and bake for another 10 minutes until the cheese is melted and bubbly and the peppers are softened to your liking.
Notes
- You can substitute ground turkey with ground chicken or beef if preferred.
- For a vegetarian version, replace ground turkey with sautéed mushrooms or a plant-based meat substitute and omit the cheese or use vegan cheese.
- Use fresh corn when in season for better flavor, or thaw frozen corn before use.
- Adjust the chili powder amount to increase or decrease the spiciness.
- Cook rice beforehand; leftover rice works well in this recipe.
- To make this recipe dairy-free, omit the cheese or use a suitable dairy-free alternative.
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: 7 g
- Protein: 25 g
- Cholesterol: 70 mg
