Description
Delicious stuffed poblano peppers filled with a flavorful mixture of ground turkey, corn, black beans, rice, and cheese, baked to perfection for a wholesome and 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: Preheat your oven to 350 degrees Fahrenheit. Place the poblano pepper halves on a 13 by 9-inch baking sheet in a single layer and bake until tender-crisp, about 15 minutes.
- Prepare Filling Base: While the peppers are baking, heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add chopped onion and sauté for 3 minutes until slightly translucent. Add minced garlic and sauté for an additional 30 seconds.
- Cook Turkey: Push the onion and garlic mixture to one side of the skillet. Add ground turkey, season with salt and pepper, and cook while breaking into chunks and crumbling until nearly cooked through. Stir in corn and cook until turkey is fully cooked.
- Add Remaining Filling Ingredients: Remove skillet from heat. Stir in drained diced tomatoes, tomato sauce, cooked white rice, black beans, chili powder, ground cumin, and additional salt and pepper to taste. Mix well to combine.
- 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 mixture into the baked poblano pepper halves, packing them heaping full but pressing down slightly to fit more filling.
- Add Topping and Bake: Sprinkle the remaining 1 cup of cheese evenly over the tops of the stuffed peppers. Return to the oven and bake until the cheese is melted and the peppers have softened to your liking, about 10 minutes.
- Serve: Remove from oven and serve hot. Each serving includes 2 pepper halves.
Notes
- For a spicier dish, use diced tomatoes with hot green chilies instead of mild.
- You can substitute ground turkey with ground chicken or beef based on preference.
- Leftover filling can be stored in the refrigerator for up to 3 days and used as a filling for tacos or burritos.
- For a vegetarian version, replace ground turkey with extra black beans or cooked lentils and omit cheese or use vegan cheese.
- Make sure to dry the diced tomatoes well to prevent excess moisture in the filling.
Nutrition
- Serving Size: 1 serving (2 halves)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 65 mg
