Stuffed Poblano Peppers with Turkey, Rice and Cheddar

There’s something undeniably fun about a stuffed pepper. The combination of tender roasted poblano, savory turkey, sweet corn and gooey cheddar creates a flavor-packed meal that feels like a special treat. Even the filling alone is delicious enough to stand on its own, but nestling it inside a warm pepper makes every bite an adventure.

This recipe is perfect for both kids and adults who love interactive meals. The poblano peppers are roasted until blistered, then filled with a hearty mixture of ground turkey, rice and spices, topped with cheddar and broiled until bubbly. Serve with a dollop of sour cream and a squeeze of lime for a bright finish.

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Ingredients

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

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

7.5 ounce CornView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 can Diced TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 450°F. In a small pot, bring 1 cup water and a pinch of salt to a boil. Add rice, cover, reduce heat to low and simmer until tender, about 15 minutes. Keep covered off heat until step 5.
2. Wash and dry all produce. Halve poblanos lengthwise, removing stems and seeds. Place skin-side down on a baking sheet. Roast until blistered and softened, about 15 minutes. Remove from oven and set aside to cool. Preheat broiler to high.
3. Meanwhile, peel, halve and finely chop onion. Roughly chop cilantro. Drain half the corn from the container. Halve lime; cut one half into wedges. Heat a large drizzle of olive oil in a large, tall-sided pan over medium-high heat. Add onion and cook, tossing, until softened, 3-4 minutes.
4. Add turkey, oregano and Southwest spice blend to pan with onion, breaking up meat into pieces. Season with salt and pepper. Cook until lightly browned, 4-5 minutes. Add stock concentrate, half the diced tomatoes, drained corn and ¼ cup water. Lower heat to medium and simmer until thickened, 2-3 minutes.
5. Add cooked rice to pan with filling, stirring to combine, followed by half the cheddar. Season with salt, pepper and a squeeze or two of lime to taste. Fill poblano halves on baking sheet with as much filling as will fit (you’ll have some leftover). Sprinkle remaining cheddar over top. Broil until cheddar is melted and browned in spots, 2-3 minutes.
6. Divide remaining filling between plates, then add 2 stuffed pepper halves to each plate. Sprinkle cilantro over top and dollop with sour cream. Serve with lime wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with white rice, brown rice or even quinoa. Adjust cooking time accordingly.

Can I make this recipe dairy-free?

Absolutely! Use dairy-free cheddar-style shreds and a dairy-free sour cream alternative.

How do I store leftovers?

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