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!