Turkey Stuffed Poblano Peppers

Stuffed poblano peppers with ground turkey, rice, and cheese on small white plates.

5 from 1 vote

This Turkey Stuffed Poblano Peppers recipe makes a great healthy dinner! It's made with ground turkey, rice, and full of Southwest flavors.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free

Keyword: stuffed poblano peppers, turkey stuffed poblano peppers, turkey rice stuffed poblanos

Servings:

Calories: 432kcal

Author: Christine Rooney

Ingredients

For the filling

6 cloves garlic
1 onion an color
1 bell pepper any color
1-2 banana peppers optional
2 cups fresh spinach or hearty greens of choice
1 cup cilantro plus more for garnish
1 lb. ground turkey or ground chicken
½ cup long grain white rice equals 1 cup cooked rice
1 cup water
2 tsp. smoked paprika
2 teaspoon Italian seasoning
1 tsp. kosher salt adjust to taste
1 tsp. pepper adjust to taste
2 Tbsp. olive oil
4-5 poblano peppers or bell peppers
2 cups crushed tomatoes
1 cup shredded cheddar cheese or cheese of choice

US Customary - Metric

Instructions

Heat oven to 375 degrees Fahrenheit.
Prepare the rice: Place ½ cup long-grain white rice in a sauce pan along with 1 cup water. Bring to a boil, cover, and lower to a simmer. Cook for 12-15 minutes. Fluff with a fork and remove from heat when finished.
You can also use a rice cooker to prepare the rice or simply use leftover rice.
Mince 6 cloves of garlic and 1 onion (any color). Dice 1 bell pepper (any color) and 1-2 banana peppers (optional). Chop 2 cups of fresh spinach or hearty greens of choice and 1 cup of cilantro. Chop 4-5 poblano peppers in half lengthwise. Remove the seeds, stems, and membranes.
Heat a large skillet to medium-high and add 2 Tbsp. of olive oil.
Add the garlic, onions, bell, and banana peppers to the heated skillet. Sauté for 8-10 minutes, stirring often.
Add 1 lb. of ground turkey (or chicken) and sauté for another 7-8 minutes, stirring often.
To the turkey, add 2 tsp. smoked paprika, 2 tsp. Italian seasoning, and 1 tsp. each of kosher salt and pepper. Stir until incorporated.
Add the chopped spinach (or hearty greens of choice) to the skillet and cook for another 2 minutes or until wilted.
Add the cooked rice and chopped cilantro to the skillet. Stir until completely combined.
Pour 2 cups of crushed tomatoes to a 9x13 inch casserole dish. Arrange the halved peppers snugly in the bottom of the baking dish. Generously spoon the turkey rice mixture into the peppers (it's OK if the filling spills out of the peppers).
Cover the casserole dish with foil and bake for 45 minutes at 375 degrees Fahrenheit. While the peppers are baking, shred 1 cup of cheddar cheese (or cheese of choice).
Take the pan out of the oven, remove the foil, and sprinkle the cheese over the top of the peppers after 45 minutes. Return the pan to the oven and bake for an additional 5 minutes or until the cheese has melted.
Feel free to cook for another 5-10 minutes if you prefer the peppers softer.
To Serve: Garnish with some extra minced cilantro and serve the stuffed peppers with the tomato sauce.

Notes

Bell peppers may be substituted for poblano peppers.

Any type of cheese may be used in this recipe.

Feel free to use leftover rice if that's what you have on hand.

Nutrition