Southwest Stuffed Poblano Peppers
These Stuffed Poblano Peppers are filled with a ground turkey and rice filling that's packed with Southwest flavors. Top with melted cheese for the ultimate meal!
Servings: 4 servings
Calories: 635kcal
Ingredients
- 4 large poblano peppers see note 2
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 lb. lean ground turkey sub with your favorite ground meat
- 2 tablespoons homemade taco seasoning
- 15 ounces fire roasted diced tomatoes
- 2 tablespoons tomato paste
- 1 1/2 cups cooked rice white or brown
- 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.4 large poblano peppers
- 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.2 tablespoons olive oil
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.1 medium onion, 2 cloves garlic, 2 tablespoons homemade taco seasoning
- 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.15 ounces fire roasted diced tomatoes, 2 tablespoons tomato paste, 1 1/2 cups cooked rice, 1 cup black beans, 1 cup fresh or frozen corn kernels
Stuff and bake the poblanos:
- Divide the filling between the poblano pepper halves and top with grated cheese.1 cup grated cheese
- Bake for 5-10 minutes or until cheese has melted, and serve warm with lime wedges. Enjoy!
Notes
- Pro tip: Prep the rice, poblano peppers and the filling in advance, then assemble and bake when you're ready! Simply assemble the peppers and bake for 15 minutes or so until the peppers are tender and the filling is warm.
- If the poblano peppers are on the smaller size, you may need 6-8 of them, or you'll have filling leftover.
- If you'd like your filling to be on the saucy side, substitute the diced tomatoes and tomato paste with the desired amount of enchilada sauce or tomato sauce.
- Store leftover stuffed poblanos in the refrigerator for up to 3 days.
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