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13 November 2014

A recipe for poblano peppers stuffed with seasoned ground turkey, jalapeno peppers and cheese, then baked.

Poblano peppers rock. They are the perfect size for stuffing so they make an ideal dish. They can be the star of the meal or an unexpected side. Traditional Chiles Rellenos are made with poblano peppers, and this recipe is fairly similar.

I’ve incorporated some seasoned ground turkey along with jalapeno peppers, onion and garlic, and some sharp white cheddar cheese. You can easily dial back the amount of cheese for a healthier dish, though I didn’t use very much. Still, a single pepper is pretty filling.

We like to cook with turkey more often than not in the Madness household, mostly for calorie reasons, though man, I sure love beef. You can make this with ground beef if you’d like.

Also, this recipe calls for taco seasonings. Just use your favorite brand, but if you’re more adventurous, try your own blend of chili powders, ground cumin, garlic powder, onion powder and salt and pepper.

Once you find your ideal blend, you’ll never want to use the store bought packets again. I haven’t really used them in years. Enjoy!

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

5 from 1 vote
Turkey and Cheddar Stuffed Poblano Peppers
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
 

A recipe for poblano peppers stuffed with seasoned ground turkey, jalapeno peppers and cheese, then baked.

Course: Appetizer
Cuisine: American
Servings: 2
Calories: 482 kcal
Ingredients
  • 2 large poblano peppers
  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 2 jalapeno peppers chopped
  • 2 cloves garlic chopped
  • 12 ounces ground turkey
  • 2 tablespoons taco seasonings
  • Salt and pepper to taste
  • 2 tablespoons chopped cilantro + extra for garnish
  • 3 ounces shredded white cheddar cheese
  • Juice from 1 lime
  • Limes for garnish
Instructions
  1. Set your oven to broil and set the poblano peppers onto a baking sheet.
  2. Broil the peppers from the middle of the oven, not too close to the direct heat. Broil about 8-10 minutes, then flip the peppers. Cook another 5-6 minutes, or untili the skins are nicely charred.
  3. Remove from the oven and cool slightly, then set into a paper bag or something you can allow them steam within. This will loosen the skins for you.
  4. Set oven to 350 degrees.
  5. On the stove, heat a pan to medium heat and add olive oil.
  6. Add onion and jalapeno peppers and cook about 5 minutes to soften.
  7. Add garlic and cook 1 minute, stirring.
  8. Add ground turkey and cook about 3 minutes, browning the meat, then begin to break it up with a wooden spoon and stir.
  9. Add in taco seasonings and cook about 8-10 minutes, or until the turkey meat is cooked through.
  10. Salt and pepper to your tastes.
  11. Add a half cup of water and reduce to low. Simmer about 10 minutes to allow flavors to incorporate.
  12. Stir in cilantro and lime juice. Stir and remove from heat.
  13. Take the poblano peppers and remove the outer charred skins. It should peel right off easily.
  14. Make a slit in the top of the peppers and remove the innards.
  15. Stuff each pepper with half of the turkey mixture, then split the cheese between them. Make sure everything is nice and stuffed inside.
  16. Bake for 7 or 8 minutes, or until the cheeses are nicely melted.
  17. Remove, then garnish with lime wedges and chopped cilantro.
  18. Serve!
Nutrition Facts
Turkey and Cheddar Stuffed Poblano Peppers
Amount Per Serving
Calories 482 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 10g 50%
Cholesterol 138mg 46%
Sodium 559mg 23%
Potassium 866mg 25%
Total Carbohydrates 14g 5%
Dietary Fiber 3g 12%
Sugars 6g
Protein 52g 104%
Vitamin A 26.4%
Vitamin C 143.5%
Calcium 34.2%
Iron 12.7%
* Percent Daily Values are based on a 2000 calorie diet.

1 comments

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