Stuffed Poblano Peppers with Turkey and Chipotle Sauce

These stuffed poblano peppers are a hearty, flavor-packed dinner that brings the best of Mexican-inspired cooking to your table. Soft-roasted poblano halves are filled with a warmly spiced mixture of ground turkey and jasmine rice, then blanketed in a rich, smoky chipotle tomato sauce and melted Monterey Jack cheese. Every bite offers a perfect balance of tender pepper, savory filling and creamy, melted cheese.

This recipe is naturally gluten-free and can be adjusted to your preferred level of heat by varying the amount of chipotle powder. Serve these stuffed peppers with a side of sour cream or fresh salsa for a complete meal that’s sure to become a family favorite.

Log in to save recipes and build weekly shopping lists.

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 oven to 425°F. Wash and dry all produce. Bring ¾ cup water and 1 stock concentrate to a boil in a small pot.
2. Halve poblano peppers lengthwise and remove cores. Rub with a drizzle of oil, then season with salt and pepper. Place on a baking sheet. Roast until soft, about 20 minutes.
3. Once stock boils, add rice to pot. Cover and reduce to a gentle simmer. Cook until tender, 15-20 minutes.
4. Meanwhile, halve, peel and dice onion. Finely chop jalapeño, removing ribs and seeds for less heat.
5. Heat a drizzle of oil in a large pan over medium heat. Add onion and jalapeño (to taste). Cook, tossing, until soft, 4-5 minutes. Add 2 teaspoons Southwest spice blend and ground turkey, breaking up meat into pieces. Cook until no longer pink, 4-5 minutes. Season with salt and pepper. Remove from heat.
6. In another small pot, stir together half the crushed tomatoes, remaining stock concentrate, ⅓ cup water, remaining Southwest spice blend and chipotle powder to taste (start with a pinch). Season with salt and pepper. Bring to a gentle simmer over medium-low heat.
7. Once rice is done, add to pan with filling. Toss to combine. Season with salt, pepper and any remaining chipotle powder, if desired. If your pan is not ovenproof, transfer mixture to a small baking dish.
8. Stuff poblanos with as much filling as will fit. Return to same pan, nestling in remaining unused filling. Drizzle sauce over stuffed poblanos. Sprinkle with cheese.
9. Bake in oven until cheese melts, 2-3 minutes. Divide stuffed poblanos and filling from pan between plates and serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with white rice or brown rice, but adjust cooking time and liquid accordingly.

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.

What can I serve with these stuffed peppers?

They pair well with a side of sour cream, fresh salsa or a simple green salad.