Stuffed Poblano Peppers
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Unrated
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6 (2 halves per person)
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Course
Main Course
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Cuisine
Tex-Mex
Stuffed Poblano Peppers
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Loaded with lean ground turkey, hearty rice and black beans, nutritious tomatoes and corn, and they're finished with melty cheese. It's a Tex-Mex dish that's brimming with flavor!
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Ingredients
- 6 large (about 1 3/4 lbs) poblano pepper halved lengthwise, seeds and ribs removed
- 1 Tbsp olive oil
- 1 cup chopped yellow onion (1 small)
- 1 Tbsp minced garlic (3 cloves)
- 1 lb. ground turkey lean
- 1 cup corn fresh or frozen
- 1 (10 oz) can diced tomatoes with mild green chilies well drained in a sieve
- 1/2 cup tomato sauce
- 1 cup (slightly packed) white rice cooked
- 1 (15 oz) can black beans rinsed and drained
- 1 Tbsp chili powder
- 1 tsp cumin ground
- 1 1/2 cups shredded cheese divided, Mexican blend
- 1/4 cup chopped cilantro
- salt and black pepper
Instructions
- Preheat oven to 350 degrees. Place pepper halves on a 13 by 9-inch baking sheet in a single layer. Bake until tender crisp, about 10 - 15 minutes.
- Meanwhile make the filling. Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add onion and saute 3 minutes. Add garlic and saute 30 seconds.
- Scoot mixture to one far side. Add ground turkey and break into chunks, season with salt and pepper. Let cook while tossing and crumbling, until nearly cooked through. Add corn then finish cooking turkey through.
- Remove from heat. Stir in diced tomatoes, tomato sauce, rice, black beans, chili powder, cumin and season with salt and pepper to taste.
- Stir in 1/2 cup of the Mexican cheese blend and the cilantro.
- Spoon filling into peppers filling them heaping full (you can press down slightly to fit more in). Sprinkle remaining 1 cup cheese blend over tops.
- Return to oven and bake until cheese is nicely melted and peppers are softened to liking, about 8 to 10 minutes longer.
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