Stuffed Poblano Peppers with Turkey, Rice and Smoky Crema

Poblano peppers are mild, earthy and perfect for stuffing. In this recipe, we fill them with a saucy, spiced ground turkey and rice mixture, then top with melted Mexican cheese for a comforting, protein-packed dinner.

Once baked, the peppers are served with tangy pickled red onions and a dollop of smoky red pepper crema. Each bite is a balance of smoky, creamy and bright flavors.

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Ingredients

2 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat to 425°F. Wash and dry all produce. Halve, peel and thinly slice ¼ of the red onion; dice the remaining onion. Quarter the lime. Halve the poblano peppers lengthwise, removing stems and seeds. Peel and mince the garlic.
2. In a small microwave-safe bowl, combine the sliced onion, juice from half the lime (use whole lime for 4 servings), ¼ tsp sugar (½ tsp for 4) and a pinch of salt. Microwave until the onion turns bright pink, about 30 seconds. Set aside.
3. In a small pot, combine the rice, ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until the rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
4. While the rice cooks, place the poblano halves on a baking sheet. Drizzle each with oil and rub to coat. Season with salt and pepper, then arrange cut sides down. Roast on the top rack until browned and softened, 15-18 minutes.
5. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add the diced onion and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. Add the ground turkey, garlic and Southwest spice blend; season with salt and pepper. Cook, breaking up the meat, until browned and cooked through, 4-6 minutes. Stir in the tomato paste, stock concentrates and ⅓ cup water (½ cup for 4 servings). Reduce heat to medium-low and simmer until slightly thickened, 1-2 minutes.
6. Fluff the rice with a fork and stir in 1 tbsp butter. Add the rice to the turkey mixture and stir until thoroughly combined. Season with salt and pepper. Once the poblanos are done, remove the baking sheet from the oven. Carefully stuff each half with up to half of the filling (save the rest for serving). Sprinkle evenly with the Mexican cheese blend. Return to the top rack until the cheese melts, 3-4 minutes.
7. Divide the remaining filling between plates. Top with the stuffed poblanos and as much pickled onion (drained) as desired. Dollop with smoky red pepper crema and serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of ground turkey?

Yes, ground chicken, pork or beef work well. Adjust cooking time as needed.

How do I store leftovers?

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

Can I make this dish vegetarian?

Absolutely! Substitute the turkey with cooked black beans or a plant-based ground meat alternative. Use vegetable stock concentrate instead of chicken.