Stuffed Poblano Peppers with Ground Turkey and Chipotle Tomato Sauce

These stuffed poblano peppers are a satisfying twist on classic chiles rellenos. Soft-roasted poblano halves are packed with a warmly spiced mixture of ground turkey and fluffy jasmine rice, then blanketed in a rich chipotle-infused tomato sauce and melted Monterey Jack cheese. Every bite delivers a perfect balance of smoky, savory and cheesy goodness.

This recipe is naturally gluten-free and comes together in about 35 minutes, making it an ideal weeknight dinner. The filling is generously seasoned with a Southwest spice blend and a touch of chipotle powder for gentle heat. Serve the peppers with any extra filling and sauce spooned alongside for a hearty, satisfying 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Wash and dry all produce. In a small pot, bring ¾ cup water and 1 stock concentrate to a boil. Halve the poblano peppers lengthwise and remove the cores and seeds. Rub the peppers with a drizzle of oil and season with salt and pepper. Place them on a baking sheet and roast until soft, about 20 minutes.
2. Once the stock mixture boils, add the jasmine rice to the pot. Cover, reduce the heat to a gentle simmer and cook until tender, 15-20 minutes. Meanwhile, halve, peel and dice the onion. Finely chop the jalapeño, removing the ribs and seeds for less heat if desired.
3. Heat a drizzle of oil in a large skillet over medium heat. Add the diced onion and chopped jalapeño (to taste) and cook, stirring, until softened, 4-5 minutes. Add 2 teaspoons of the Southwest spice blend (you’ll have extra) and the ground turkey, breaking the meat into pieces. Cook until no longer pink, 4-5 minutes. Season with salt and pepper. Remove from heat.
4. In a small saucepan, stir together half of the crushed tomatoes (you’ll have extra), the remaining stock concentrate, ⅓ cup water, the remaining Southwest spice blend and as much chipotle powder as you like (start with a pinch and adjust). Season with salt and pepper. Bring to a gentle simmer over medium-low heat.
5. Once the rice is cooked, add it to the skillet with the turkey mixture and toss to combine. Season with salt, pepper and any remaining chipotle powder if desired. If your skillet is not ovenproof, transfer the mixture to a small baking dish. Stuff the roasted poblano halves with as much filling as they can hold, nestling any extra filling around them in the pan.
6. Drizzle the chipotle tomato sauce over the stuffed poblanos. Sprinkle the Monterey Jack cheese on top. Bake in the oven until the cheese is melted, 2-3 minutes. Divide the stuffed poblanos and any extra filling among plates and serve.

Recipe Tips

FAQ

Can I use a different type of pepper?

Yes, you can substitute poblano peppers with bell peppers for a milder flavor or with Anaheim peppers for a similar mild heat. Adjust roasting time as needed.

Can I make this recipe ahead of time?

You can prepare the filling and sauce up to a day in advance. Stuff the peppers and bake just before serving. Reheat leftovers in the oven or microwave.

What can I use instead of ground turkey?

Ground chicken, pork or beef work well in this recipe. For a vegetarian option, use cooked black beans or a plant-based ground meat substitute.