Turkey Stuffed Poblano Chile Peppers
Get ready to spice up your dinner table with these flavorful Turkey Stuffed Poblano Chile Peppers! This crowd-pleasing recipe features roasted poblano peppers filled with a hearty mixture of lean ground turkey, fragrant spices like cumin and chili powder, and fluffy cooked rice, all brought together with a touch of tomato paste and juicy diced tomatoes. Topped with melted cheddar or Monterey Jack cheese and fresh cilantro, these stuffed peppers are baked to perfection for a dish that's both nutritious and comforting. Roasting the peppers gives them a smoky depth, while a splash of fresh lime juice at the end adds a zesty kick. Ideal for weeknight dinners or gatherings, this gluten-free recipe pairs beautifully with a side salad or a dollop of sour cream. Embrace bold flavors with this wholesome twist on stuffed peppers!
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Recipe Information
Ingredients
- 6 whole Poblano peppers
- 2 tablespoons Olive oil
- 1 pound Ground turkey
- 1 medium, diced Onion
- 2 minced Garlic cloves
- 2 tablespoons Tomato paste
- 1 cup Diced tomatoes
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cooked rice
- 1 cup Shredded cheese (cheddar or Monterey Jack)
- 2 tablespoons, chopped Fresh cilantro
- 1 whole Lime
Instructions
Preheat your oven to 425°F (220°C).
Place the poblano peppers on a baking sheet lined with parchment paper. Roast them in the preheated oven for 10-15 minutes, turning them halfway through, until the skins are blistered. Remove from the oven and place the peppers in a sealed plastic bag for 5 minutes to steam. This will make peeling the skin easier.
While the peppers are steaming, heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes until softened. Add the minced garlic and cook another 30 seconds until fragrant.
Add the ground turkey to the skillet, breaking it up with a spoon. Cook for 6-8 minutes until fully browned.
Stir in the tomato paste, diced tomatoes, cumin, chili powder, paprika, salt, and black pepper. Cook for 2-3 minutes to combine the flavors.
Mix the cooked rice into the turkey filling. Remove from heat and stir in half of the shredded cheese and chopped cilantro.
Gently peel the blistered skins off the poblano peppers and make a small slit down the side of each pepper. Carefully remove the seeds and membranes, keeping the peppers intact as much as possible.
Stuff each pepper with the turkey mixture, filling them generously but not overstuffing to prevent tearing.
Place the stuffed peppers back on the baking sheet. Sprinkle the remaining shredded cheese over the tops of the peppers.
Bake in the oven at 425°F (220°C) for 10-15 minutes, until the cheese is melted and bubbly.
Remove from the oven and let cool slightly. Garnish with additional cilantro and a squeeze of fresh lime juice before serving.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.4 g | 130% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 3838 mg | 167% | |
| Total Carbohydrate | 140.0 g | 51% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 44.0 g | ||
| Protein | 131.9 g | 264% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1072 mg | 82% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3045 mg | 65% | |
*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.
