Turkey-Stuffed Poblano Peppers with Chipotle Tomato Sauce

These turkey-stuffed poblano peppers are a satisfying and flavorful dinner that’s perfect for a busy weeknight or a festive meal. Soft roasted poblano halves are filled with a warmly spiced mixture of ground turkey and rice, then smothered in a rich chipotle tomato sauce and melted Monterey Jack cheese.

The combination of smoky chipotle, savory turkey and creamy cheese creates a comforting dish that’s sure to become a favorite. Serve with extra sauce and any leftover filling for a complete meal.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

0.5 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Halve the poblano peppers lengthwise and remove the cores. Rub with a drizzle of oil and season with salt and pepper. Place on a baking sheet and roast until soft, about 20 minutes.
2. Meanwhile, bring ¾ cup water and 1 stock concentrate packet to a boil in a small pot. Add the rice, cover and reduce heat to a gentle simmer. Cook until tender, about 15 minutes.
3. While the rice cooks, dice the onion and finely chop the jalapeño (remove seeds and ribs for less heat). Heat a drizzle of oil in a large pan over medium heat. Add the onion and jalapeño and cook until soft, 4-5 minutes.
4. Add 2 teaspoons of the Southwest spice blend and the ground turkey to the pan. Cook, breaking up the meat, until no longer pink, 4-5 minutes. Season with salt and pepper. Remove from heat.
5. In another small pot, combine half the crushed tomatoes, the remaining stock concentrate, ⅓ cup water, the remaining Southwest spice blend and chipotle powder to taste. Season with salt and pepper. Bring to a gentle simmer over medium-low heat.
6. Once the rice is done, add it to the pan with the turkey mixture and toss to combine. Adjust seasoning with salt, pepper and additional chipotle powder if desired.
7. Stuff the roasted poblano halves with as much filling as will fit. Place them in the same pan (or transfer to a baking dish if the pan isn’t ovenproof) and nestle any remaining filling around them.
8. Drizzle the chipotle tomato sauce over the stuffed peppers and sprinkle with the Monterey Jack cheese. Bake until the cheese melts, 2-3 minutes. Serve the peppers with extra sauce and filling from the pan.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice or brown rice. Adjust cooking time and water amount according to the rice type.

Can I make this dish ahead of time?

You can prepare the filling and roast the peppers in advance. Assemble and bake just before serving. The sauce can also be made ahead and reheated.

What can I use instead of ground turkey?

Ground chicken, pork or beef work well. For a vegetarian option, try crumbled tofu or a plant-based ground meat substitute.