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 about the smoky, tender poblano peppers paired with a hearty, flavorful filling that makes this Stuffed Poblano Peppers with Ground Turkey Recipe such a crowd-pleaser. It’s comforting, vibrant, and surprisingly easy to pull together on a weeknight or whenever you want that satisfying, wholesome meal.

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 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’ve made Stuffed Poblano Peppers with Ground Turkey Recipe numerous times, and every time it feels like a special occasion dinner that’s also healthy and simple. It balances bold Mexican flavors with lean protein and wholesome ingredients, so it doesn’t just taste good—it feels good too.

Flavor-packed yet healthy: Ground turkey keeps it lean without skimping on taste thanks to spices and fresh veggies.
Easy prep and baking: Roasting the poblanos softens them perfectly while you make the savory filling—it’s a smooth workflow.
Versatile and forgiving: This recipe adapts well if you want to swap ingredients or add your favorite toppings.
Great for leftovers: Flavors deepen overnight, making it a perfect next-day lunch or dinner.

Ingredients & Why They Work

This Stuffed Poblano Peppers with Ground Turkey Recipe masterfully combines fresh, pantry staple, and canned ingredients to build layers of flavor. Each adds a unique texture or taste that elevates the dish from everyday to memorable.

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: Mild heat and smoky notes—roasting softens them and tones down the spice, creating the perfect edible "boats."
Ground Turkey: Lean and takes on spices beautifully without being greasy—ideal for a healthy protein base.
Onion and Garlic: Build the savory foundation with aromatic depth.
Corn: Adds sweet pops and texture contrast.
Diced Tomatoes with Green Chilies: Introduce acidity and gentle kick that brightens the filling.
Tomato Sauce: Keeps the filling moist and cohesive.
Cooked White Rice: Makes the filling hearty and helps stretch the meal to feed more folks.
Black Beans: Add earthiness, protein, and fiber to balance the dish.
Chili Powder & Cumin: Classic spices that provide warm, smoky undertones.
Mexican Cheese Blend: Melt-in-your-mouth gooeyness that ties the filling together and crowns the peppers.
Cilantro: Freshness and herbaceous brightness to finish.
Salt & Pepper: To season perfectly and make the flavors pop.

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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 like to mix things up with this Stuffed Poblano Peppers with Ground Turkey Recipe depending on what I have on hand or the season. It’s a base for creativity, so feel free to adjust the filling ingredients or spices to suit your taste buds.

Variation: Sometimes, I swap ground turkey for ground chicken or even lean beef when I want a richer flavor or a bit more fat content—each gives a uniquely delicious spin.
Spice it up: If you like more heat, add diced jalapeños or a pinch of cayenne pepper to the mix.
Vegetarian switch: For a meatless version, replace turkey with extra beans and chopped mushrooms for texture and protein.
Cheese options: I’ve used pepper jack or queso fresco for different flavor profiles—both are great alternatives.

Step-by-Step: How I Make Stuffed Poblano Peppers with Ground Turkey 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 Poblano Peppers to Tender Crisp Perfection

I always preheat the oven to 350°F and lay the poblano halves cut-side up on a baking sheet. Baking for about 10-15 minutes softens them just enough to be tender but firm enough to hold the filling without collapsing. Keep an eye on them—they shouldn't turn mushy but should be pliable when you press gently.

Step 2: Build Your Flavor Base with Onion and Garlic

While the peppers roast, heat olive oil in a skillet over medium-high heat. Toss in chopped onion first, sautéing for about 3 minutes until it loosens up and smells sweet. Then add garlic and cook just 30 seconds more—watch carefully so it doesn’t burn, or bitterness creeps in.

Step 3: Brown the Ground Turkey and Add Sweet Corn

Push the onion and garlic to one side, add the ground turkey, and sprinkle with salt and pepper. Crumble it gently and let it brown without stirring too much—that allows nice caramelization. When turkey is almost cooked through, toss in the corn and finish cooking everything together for juicy, slightly sweet bites.

Step 4: Mix in the Tomatoes, Beans, Rice, and Spices for Depth

Remove the skillet from heat and fold in the drained diced tomatoes with chilies, tomato sauce, cooked rice, and black beans. Sprinkle chili powder and cumin, then taste and adjust salt and pepper. Stir in half the cheese and fresh cilantro—this blend makes your filling well-seasoned, colorful, and perfectly moist.

Step 5: Stuff and Bake Until Gooey and Golden

Spoon the filling into the roasted poblano halves generously—don’t be shy; pressing down slightly helps fit more in without making a mess. Sprinkle the remaining cheese over the top, then pop them back in the oven for 8 to 10 minutes until the cheese melts into a bubbly, golden blanket.

Top Tip

After making Stuffed Poblano Peppers with Ground Turkey Recipe several times, I realized how these small tweaks really boost the final dish and make your life easier.

Don’t skip draining the tomatoes: Extra moisture can make the filling too wet and the peppers soggy, so use a sieve and let them drain well.
Cook rice ahead: Using day-old or pre-cooked rice prevents mushy filling and helps bind everything nicely.
Use a non-stick pan: It makes browning the turkey easier and reduces cleanup time—a total win.
Adjust spice levels gradually: Start mild with chili powder and green chilies, then taste and add more if you want extra kick.

How to Serve Stuffed Poblano Peppers with Ground Turkey Recipe

stuffed poblano peppers - Serving Suggestion

Garnishes

I love topping these peppers with a dollop of cool, creamy sour cream or Greek yogurt to contrast the spices. A squeeze of fresh lime and a sprinkle of chopped cilantro add brightness, and if I’m feeling fancy, some thinly sliced radishes or avocado on the side take it to the next level.

Side Dishes

This recipe pairs perfectly with a light Mexican-style salad, refried beans, or even a simple side of tortilla chips and salsa. When I want a heartier meal, I serve it alongside cilantro-lime rice or a roasted vegetable medley.

Creative Ways to Present

For festive dinners or holiday gatherings, I arrange the stuffed peppers on a colorful platter and sprinkle extra cheese and fresh herbs on top right before serving. It’s a vibrant centerpiece that's bound to spark compliments and requests for seconds.

Make Ahead and Storage

Storing Leftovers

I store leftover stuffed peppers in an airtight container in the fridge—they stay great for up to 3 days. I recommend reheating them gently in the oven or microwave to keep the peppers from getting soggy.

Freezing

Freezing works well for this dish! Just make sure to wrap each pepper half tightly in foil or plastic wrap and place them in a freezer-safe bag. When ready to eat, thaw overnight in the fridge and reheat in the oven to restore that fresh-baked texture.

Reheating

My favorite way to reheat is in a 350°F oven for about 10-15 minutes covered loosely with foil to prevent the cheese from burning while warming evenly. If you’re in a rush, the microwave works too; just watch so the peppers don’t become rubbery.

Frequently Asked Questions:

Can I use other types of peppers for this recipe?

Yes! While poblano peppers are ideal due to their mild heat and size, you can use bell peppers or Anaheim peppers as alternatives. Just adjust roasting time to achieve tender texture.

Is ground turkey the best choice for the filling?

Ground turkey is great for a lean, flavorful filling, but ground chicken, beef, or even plant-based crumbles work well depending on your preference. The key is to season well and cook thoroughly.

How spicy are the stuffed poblano peppers?

Poblano peppers have a mild to medium heat level, especially when roasted. The green chilies in the canned tomatoes add a subtle kick. If you prefer milder, remove the ribs and seeds carefully or substitute with mild bell peppers.

Can I make this recipe gluten-free?

Absolutely! This Stuffed Poblano Peppers with Ground Turkey Recipe is naturally gluten-free as long as you use gluten-free tomato sauce and spices. Always double-check canned ingredients to ensure no hidden gluten.

Final Thoughts

This Stuffed Poblano Peppers with Ground Turkey Recipe has become a favorite in my kitchen because it feels both wholesome and a little fancy without any stress. Every time I serve it, the combination of smoky peppers, savory filling, and melted cheese sparks joy at the table. I’m confident you’ll enjoy making it as much as eating it—give it a try and make it your own, friend!