Poblano Chili Turkey Casserole
Dive into the bold flavors of this Poblano Chili Turkey Casserole, a hearty and wholesome dish that's perfect for a comforting dinner. Featuring smoky roasted poblano peppers, seasoned ground turkey, and hearty brown rice, this casserole is layered with rich spices like cumin, smoked paprika, and chili powder for a burst of warmth in every bite. Topped with a luscious blend of melted Mexican cheese and creamy goodness, it's baked to golden perfection and garnished with fresh cilantro for a bright finish. With only 20 minutes of prep before hitting the oven, this protein-packed, gluten-free recipe is an easy weeknight win that serves up to six hungry guests. Whether you're meal prepping for the week or feeding a family, this one-dish wonder will steal the spotlight at the table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 whole Poblano peppers
- 1 pound Ground turkey
- 1 medium Yellow onion
- 3 whole Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Cumin powder
- 1 teaspoon Smoked paprika
- 1.5 teaspoons Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Cooked brown rice
- 1 14-ounce can Canned diced tomatoes
- 1.5 cups Shredded Mexican cheese blend
- 0.5 cup Heavy cream
- 0.25 cup Fresh cilantro (chopped)
Instructions
Preheat your oven to 400°F (200°C).
Place the poblano peppers on a baking sheet and roast in the oven for 10-12 minutes, turning halfway through, until the skins are blistered and charred. Remove from the oven, place the peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes.
Peel the charred skin from the poblano peppers, remove the seeds and stems, and roughly chop. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground turkey to the skillet, breaking it apart with a wooden spoon. Cook until browned and fully cooked, about 5-6 minutes.
Stir in the cumin powder, smoked paprika, chili powder, salt, and black pepper. Mix well to coat the turkey with the spices.
Add the chopped roasted poblano peppers, cooked brown rice, canned diced tomatoes (with their juices), and half a cup of shredded Mexican cheese to the skillet. Stir everything together until well combined.
Transfer the mixture into a greased 9x13-inch casserole dish and spread it out evenly.
In a small bowl, whisk together the heavy cream and 1 cup of shredded Mexican cheese. Pour this mixture evenly over the top of the casserole.
Bake in the preheated oven for 20 minutes, or until the cheese is melted, bubbly, and slightly golden.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with the chopped fresh cilantro before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
3531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.3 g | 300% | |
| Saturated Fat | 106.8 g | 534% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 6464 mg | 281% | |
| Total Carbohydrate | 163.2 g | 59% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 30.1 g | ||
| Protein | 195.3 g | 391% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 2814 mg | 216% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2594 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
