Stuffed Poblano Peppers with Ground Turkey and Chipotle Tomato Sauce

These roasted poblano peppers are generously stuffed with a warmly spiced mixture of ground turkey and fluffy jasmine rice, all nestled in a rich, smoky chipotle tomato sauce. The finishing touch is a blanket of melted Monterey Jack cheese that turns golden and bubbly in the oven.

This dish brings together the mild heat of poblanos, the earthiness of cumin and chili spices and the creamy tang of melted cheese. It’s a satisfying, gluten-free meal that feels both hearty and fresh.

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Ingredients

2 unit Organic Veggie StockView 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 poblano peppers lengthwise and remove cores. Rub with a drizzle of oil, season with salt and pepper and place on a baking sheet. Roast until soft, about 20 minutes.
2. Meanwhile, bring ¾ cup water and 1 stock concentrate to a boil in a small pot. Add rice, cover, reduce heat to low and simmer until tender, 15-20 minutes. Remove from heat and keep covered.
3. While 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 skillet over medium heat. Add onion and jalapeño; cook until softened, 4-5 minutes.
4. Add 2 teaspoons Southwest spice blend and ground turkey to the skillet. Cook, breaking up the meat, until no longer pink, 4-5 minutes. Season with salt and pepper. Remove from heat.
5. In a small saucepan, 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; keep warm.
6. Fluff the cooked rice and add it to the turkey mixture. Stir to combine. Adjust seasoning with salt, pepper or more chipotle powder if desired.
7. Stuff the roasted poblano halves with the turkey-rice filling, mounding as much as will fit. Place stuffed peppers in an ovenproof skillet or baking dish, nestling any extra filling around them.
8. Pour the chipotle tomato sauce over the peppers and sprinkle with shredded Monterey Jack cheese. Bake until cheese is melted and bubbly, 2-3 minutes. Serve warm.

Recipe Tips

FAQ

Can I use a different protein instead of ground turkey?

Yes, ground chicken, pork or beef work well. For a vegetarian option, try crumbled tofu or black beans.

How do I make this dish less spicy?

Use only half the jalapeño (or omit it) and reduce the chipotle powder to a pinch. The poblanos themselves are mild.

Can I prepare these stuffed peppers ahead of time?

Yes, assemble the peppers and filling, cover and refrigerate up to 24 hours. Add sauce and cheese just before baking.