Stuffed Poblano Peppers with Ground Turkey and Smoky Crema

Poblano peppers are a versatile ingredient, with a mild, earthy sweetness that makes them perfect for stuffing. In this recipe, we combine spiced ground turkey with fluffy rice for a protein-packed filling that’s both satisfying and flavorful.

Once filled, the peppers are topped with melty Mexican cheese and baked until golden. A scattering of tangy pickled onions and a dollop of smoky red pepper lime crema add brightness and depth. These stuffed poblanos are sure to become a family favorite.

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Ingredients

2 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

3 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Halve, peel and thinly slice ¼ of the onion; dice remaining onion. Quarter lime. Halve poblanos lengthwise; remove stems and seeds. Peel and mince garlic.
2. In a small microwave-safe bowl, combine sliced onion, juice from half the lime, ¼ tsp sugar and a pinch of salt. Microwave until onion is bright pink, about 30 seconds. Set aside.
3. In a small pot, combine rice, ¾ cup water and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
4. While rice cooks, place poblanos on a baking sheet and drizzle each half with oil; rub to coat. Season with salt and pepper, then arrange cut sides down. Roast on top rack until browned and softened, 15-18 minutes.
5. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add diced onion and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. Add ground turkey, garlic and Southwest spice blend; season with salt and pepper. Cook, breaking up meat, until turkey is browned and cooked through, 4-6 minutes. Stir in tomato paste, stock concentrates and ⅓ cup water. Reduce heat to medium-low and simmer until slightly thickened, 1-2 minutes.
6. Fluff rice with a fork and stir in 1 tbsp butter. Add rice to the turkey mixture and stir until thoroughly combined; season with salt and pepper.
7. Once poblanos are done, remove sheet from oven. Carefully stuff each half with up to half the filling (save the rest for serving). Evenly sprinkle with Mexican cheese blend. Return to top rack until cheese melts, 3-4 minutes.
8. Divide remaining filling between plates. Top with stuffed poblanos and as much pickled onion (drained) as you like. Dollop with smoky red pepper crema and serve with any remaining lime wedges on the side.

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 accordingly.

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.

How do I store leftovers?

Store leftover stuffed poblanos and filling separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or microwave.