Add some spice to your life with these Stuffed Poblano Peppers!  They’re a healthy, gluten free dinner with ground turkey and rice, and they’re great for meal prep!

overhead shot of stuffed poblano peppers on a sheet pan

I’ve mentioned that my summer garden was a bust this year.  I planted five tomato plants and maybe harvested 1 cup of cherry tomatoes and three tomatoes all summer.  

My cucumber plant got huge, bloomed a lot, then the cucumbers would begin to grow and just stop when they resembled little baby dill pickles. 

The bright spots in my garden this summer are basil, shishito and poblano peppers.  Thank goodness for them, and they’re still going strong. 🙂

I’m especially proud of my poblano peppers.  They’re so gorgeous that I knew I had to showcase them in these stuffed poblano peppers!

front view of stuffed poblano peppers on a sheet pan with melted cheese

What are poblano peppers?

Poblano peppers (also known as ancho peppers) are in the chili pepper family.  They’re typically 4-5 inches long and are about 2 inches wide with pointed bottoms.

The peppers are dark green in color, and their flavor is like a spicier green bell pepper.

Poblanos are widely used in Mexican cooking in dishes such as chili rellenos.

For more information and access to recipes, see my post on Poblano Peppers.

Are poblano peppers hot?

The Scoville scale, which measures the pungency or heat of spicy foods, is a great way to gauge the spiciness of peppers.

Below is a comparison of the most mild chili peppers:

  • Anaheim peppers: 500 to 2,500
  • Poblano peppers:  1,000 to 2,000
  • Jalapeño peppers:  2,500 to 10,000

Poblano peppers are quite mild in comparison to jalapeños, making them a family-friendly choice.

What is a substitute for the poblano pepper?

The best substitute for poblano peppers is Anaheim peppers, as they’re on the large side and they aren’t too spicy.

stuffed poblano peppers on a sheet pan

How to make this recipe

These easy stuffed poblano peppers are filled with a flavorful southwest turkey and rice filling, complete with black beans, diced tomatoes and veggies. 

They’re topped with cheese and make a healthy, gluten-free meal for Taco Tuesday or game day!

The prep for these roasted stuffed poblano peppers goes very quickly, and you can certainly prep in advance and even in stages.

Cook the rice

  • Cook white or brown rice according to package instructions.  Quick cooking or leftover rice is great for this recipe.

Prep the poblano peppers

poblano peppers prep collage
  • Halve the poblano peppers lengthwise, and remove the white membrane and seeds and discard.
  • Toss the poblanos in olive oil and season with salt and pepper to taste.
  • Bake on a large rimmed sheet pan at 350 degrees for about 12 minutes or until tender while you prepare the filling.  

Prepare the southwest turkey and rice filling

southwest turkey filling and stuffed poblano peppers prep
  • Heat olive oil in a large sauté pan over medium heat.  Add the onion and cook for 5 minutes until softened.  Add the garlic and taco seasoning, and cook for 30 seconds.  Add the ground turkey and break up into small chunks with a wooden spoon, and cook 5-6 minute or until cooked through.
  • Add the diced tomatoes and tomato paste and stir well to combine, then stir in the cooked rice, black beans and corn, and simmer 5 minutes longer.
  • Remove from heat and stir in the lime juice and cilantro, and season with salt and pepper, to taste.

Stuff and bake the poblano peppers

  • Divide the filling between the (8) poblano pepper halves and top with grated cheese.  Bake for 5 minutes until the cheese has melted, and serve warm with lime wedges.

Recipe notes

  • The ground turkey may be substituted with ground beef or chicken. 
  • If you’d like your filling to be on the saucy side, substitute the diced tomatoes with the desired amount of enchilada sauce or tomato sauce.
  • You may prep the poblano peppers and filling in advance, then bake and stuff when you’re ready to eat!
close up shot of stuffed poblano peppers with melted cheese on top

See all of my Dinner Recipes for inspiration.

More stuffed veggie recipes:

If you make this recipe I’d love to hear from you!  Leave a comment or rating below or tag me @flavorthemoments on Instagram!

front view of stuffed poblano peppers on a sheet pan with melted cheese

Southwest Stuffed Poblano Peppers

Stuffed Poblano Peppers are a healthy stuffed poblano pepper recipe filled with a southwest turkey and rice filling!
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Ingredients

  • 4 large poblano peppers*
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 lb. lean ground turkey
  • 2 tablespoons [homemade taco seasoning]
  • 15 ounces fire roasted diced tomatoes
  • 1 tablespoon tomato paste
  • 1 1/2 cups cooked rice
  • 1 cup black beans rinsed and drained
  • 1 cup fresh or frozen corn kernels
  • 1 lime juiced
  • 1/4 cup freshly chopped cilantro
  • 1 cup grated cheese

Instructions 

Prep the poblano peppers:

  • Preheat the oven to 350 degrees.
  • Halve the poblano peppers lengthwise and remove the seeds and white membrane.
  • Place the peppers on a large rimmed baking sheet and coat with one tablespoon of the olive oil and salt and pepper, to taste.
  • Bake the peppers for 10-12 minutes until tender, then remove from heat.

Prepare the filling:

  • While the poblanos are baking, prepare the filling. Heat the remaining tablespoon of olive oil in a large sauté pan over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and taco seasoning, and cook 30 seconds.
  • Add the ground turkey and break up into small chunks with a wooden spoon. Cook for 5-6 minutes or until cooked through.
  • Add the diced tomatoes and tomato paste and stir well. Add the rice, black beans and corn, stir until combined, and simmer about 5 minutes more.
  • Remove from heat and stir in the lime juice, cilantro, and salt and pepper to taste.

Stuff and bake the poblanos:

  • Divide the filling between the poblano pepper halves and top with grated cheese.
  • Bake for 5 minutes or until cheese has melted, and serve warm with lime wedges. Enjoy!

Notes

  • *If the poblano peppers are on the smaller size, you may need 6-8 of them, or you’ll have filling leftover.
  • The ground turkey may be substituted with ground beef or chicken.
  • If you’d like your filling to be on the saucy side, substitute the diced tomatoes with the desired amount of enchilada sauce or tomato sauce.
  • You may prep the poblano peppers and filling in advance, then bake and stuff when you’re ready to eat!

Nutrition

Serving: 2stuffed peppers, Calories: 635kcal, Carbohydrates: 45g, Protein: 46g, Fat: 31g, Saturated Fat: 10g, Polyunsaturated Fat: 18g, Cholesterol: 148mg, Sodium: 454mg, Fiber: 8g, Sugar: 7g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

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