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+ servings
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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  • 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


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!


  • *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!


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!