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Stuffed Poblano Peppers
Loaded with lean ground turkey, hearty rice and black beans, nutritious tomatoes and corn, and they're finished with melty cheese. It's a Tex-Mex dish that's brimming with flavor!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- skillet
📝 Preparation Steps
1
Preheat oven to 350 degrees. Place pepper halves on a 13 by 9-inch baking sheet in a single layer. Bake until tender crisp, about ⏱️ 10 - 15 minutes.
2
Meanwhile make the filling. Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add onion and saute ⏱️ 3 minutes. Add garlic and saute ⏱️ 30 seconds.
olive oil1 Tbsp(slightly packed) cooked white rice1 cupminced garlic (3 cloves)1 Tbsp
3
Scoot mixture to one far side. Add ground turkey and break into chunks, season with salt and pepper. Let cook while tossing and crumbling, until nearly cooked through. Add corn then finish cooking turkey through.
(slightly packed) cooked white rice1 cupSalt (and black pepper)corn, (fresh or frozen)1 cup
4
Remove from heat. Stir in diced tomatoes, tomato sauce, rice, black beans, chili powder, cumin and season with salt and pepper to taste.
(slightly packed) cooked white rice1 cupblack beans, (rinsed and drained)1 (15 oz) canchili powder1 Tbspground cumin1 tspSalt (and black pepper)
5
Stir in 1/2 cup of the Mexican cheese blend and the cilantro.
6
Spoon filling into peppers filling them heaping full (you can press down slightly to fit more in). Sprinkle remaining 1 cup cheese blend over tops.
7
Return to oven and bake until cheese is nicely melted and peppers are softened to liking, about 8 to ⏱️ 10 minutes longer.
Nutrition Facts
calories
384 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
9 g
sugar Content
8 g
sodium Content
620 mg
protein Content
33 g
trans Fat Content
1 g
cholesterol Content
69 mg
carbohydrate Content
37 g
saturated Fat Content
6 g
unsaturated Fat Content
6 g
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