Stuffed Poblano Peppers with Ground Turkey and Chipotle Sauce

These stuffed poblano peppers bring together the best of both worlds: a tender roasted chili packed with a warmly spiced turkey and rice filling, all topped with melted Monterey Jack cheese. The smoky chipotle tomato sauce adds a rich, slightly spicy finish that ties everything together.

Perfect for a weeknight dinner, this dish is naturally gluten-free and full of flavor. The mild heat from the poblanos and jalapeño is balanced by the creamy cheese and savory turkey, making it a crowd-pleaser for any occasion.

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Ingredients

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

0.5 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Halve poblano peppers lengthwise and remove seeds and membranes. 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, in a small pot, bring 1 cup water and 1 stock concentrate to a boil. Add rice, cover, reduce heat to low and simmer until tender, 15-20 minutes.
3. While rice cooks, dice the onion and finely chop the jalapeño (remove ribs and seeds for less heat). Heat a drizzle of oil in a large ovenproof pan over medium heat. Add onion and jalapeño and cook until soft, 4-5 minutes. Add 2 teaspoons Southwest spice blend and ground turkey, breaking up the meat. Cook until no longer pink, 4-5 minutes. Season with salt and pepper. Remove from heat.
4. In a small pot, combine half the crushed tomatoes, remaining stock concentrate, ⅓ cup water, remaining Southwest spice blend and chipotle powder to taste. Season with salt and pepper. Bring to a gentle simmer over medium-low heat.
5. Once rice is cooked, add it to the pan with the turkey mixture and toss to combine. Season with additional salt, pepper or chipotle powder if desired. Stuff the roasted poblanos with as much filling as will fit. Nestle any remaining filling around the peppers in the pan.
6. Pour the chipotle sauce over the stuffed poblanos. Sprinkle Monterey Jack cheese on top. Bake until cheese melts, 2-3 minutes. Divide between plates and serve.

Recipe Tips

FAQ

Can I use a different type of ground meat?

Yes, ground chicken, pork or beef can be substituted for turkey. Adjust cooking time as needed.

What if I can't find poblano peppers?

You can use large Anaheim or bell peppers instead. Roasting time may vary slightly.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on stock concentrate and spice blends to be sure.