These spicy Turkey Stuffed Poblano Peppers are a healthy dinner option that your family will obsess over. Topped with melty cheese and served with avocado crema, you’ll devour every bite!
Table of Contents
- Easy Stuffed Poblano Peppers Recipe
- Why You’ll Love these Turkey & Cheese Stuffed Poblanos
- What You’ll Need
- How to Make Turkey Stuffed Poblano Peppers
- Can I Make These in Advance?
- Tips for the Best Stuffed Poblanos
- Variation Ideas
- What Goes with Stuffed Poblano Peppers?
- How to Store and Reheat Leftovers
- Can I Freeze These?
- Get the Recipe
- More Stuffed Peppers Recipes
Easy Stuffed Poblano Peppers Recipe
I love me a dinner that’s high in protein and low in carbs. That’s one of the many reasons why I love these stuffed peppers! Each roasted pepper is stuffed with the perfect amount of flavorful ground turkey, black beans and melty Mexican cheese.
I have to spotlight the avocado crema. It adds the ultimate finishing touch to this dish. Made with ingredients like Greek yogurt, fresh avocado and red pepper flakes, you may be tempted to double the recipe and use twice as much!
Why You’ll Love these Turkey & Cheese Stuffed Poblanos
- Flavorful. Poblanos are perfectly suited for roasting. They have a touch of smokiness that goes so well with the sweet, spicy and savory flavors in the filling.
- Easy. You won’t need any fancy ingredients or complicated techniques to make this dinner. Just roast the poblano peppers, then make the filling and crema.
- Healthy. This filling dinner idea is packed with protein and good for you nutrients. I stuffed poblano has a whopping 27g of protein, which will fill you right up.
What You’ll Need
The following items are my personal must-haves for turkey stuffed poblano peppers, If desired, you can make adjustments according to your spice tolerance or general flavor preferences.
For the Stuffed Poblanos
- Avocado Oil: For sautéing.
- Red Onion: Diced.
- Garlic: You’ll need 2 cloves, freshly minced.
- Ground Turkey: Feel free to grind your own turkey breast or buy pre-ground turkey.
- Cumin: For depth of flavor.
- Smoked Paprika: To start heating things up.
- Chili Powder: This really kicks the spiciness up a couple notches. Add it to taste.
- Salt & Pepper: I tend to follow a 2:1 salt to pepper ratio.
- Canned Black Beans: Low-sodium, drained and rinsed.
- Fire Roasted Tomatoes: You’ll need one 14-oz can of diced tomatoes.
- Fresh Cilantro: Chopped.
- Lime Juice: Squeeze it fresh for the best results.
- Poblano Peppers: Cut in half lengthwise and seeds removed.
- Shredded Cheese: I like using Mexican blend.
For the Avocado Crema
- Greek Yogurt: Be sure to use a plain Greek yogurt instead of one with added flavor.
- Avocado: Seed removed.
- Garlic: One clove should do the trick.
- Lime Juice: Freshly squeezed!
- Cumin: Ground.
- Red Pepper Flakes: For a touch of spice to tie the topping together with the stuffed peppers.
- Salt: To balance all the flavors.
- Fresh Cilanto: This will serve as a garnish.
Shop This Recipe
How to Make Turkey Stuffed Poblano Peppers
This hearty dinner is definitely easy enough for a weeknight. You just have to prepare the peppers, pre-cook the filling on the stove, bake it all up and throw together your avocado crema.
Make the Stuffed Peppers
- Heat Oven: Preheat the oven to 400°F.
- Pre-Cook Peppers: Place the sliced and seeded poblano peppers on a baking sheet, cut-side up. Roast them for 12-15 minutes.
- Sauté Onion: Bring a medium-sized skillet to medium-high heat. Add the avocado oil and chopped onion. Saute the onion pieces until they’re translucent, about 3-4 minutes.
- Add Garlic: Add in the garlic and saute for 30 seconds, or until fragrant.
- Add Turkey: Add the ground turkey and cook it until there’s no more pink. This should take approximately 5-6 minutes.
- Add Spices: Add in the cumin, smoked paprika, chili powder, salt and black pepper. Stir to mix all the spices together.
- Add Remaining Ingredients: Add the black beans, fire roasted tomatoes, cilantro and lime juice to the ground turkey mixture. Mix everything together until well combined.
- Stuff Peppers & Bake: Stuff each half poblano with the turkey mixture. Bake the peppers for another 10-12 minutes with the stuffed side facing up.
- Add Cheese & Melt: Remove your poblanos from the oven and sprinkle each pepper with 1 tablespoon of Mexican cheese. Place the peppers back in the oven and bake them for 2 more minutes, or until the cheese is melted.
- Let Cool: Remove your peppers from the oven and let them cool while you prepare the topping.
Make the Avocado Crema
- Combine Ingredients: Add the greek yogurt, avocado, garlic, lime juice, cumin, red pepper flakes and salt to a small food processor. Blend until the mixture is combined and smooth.
- Add to Stuffed Peppers: Drizzle each warm poblano with avocado crema. Garnish with fresh cilantro and enjoy!
Can I Make These in Advance?
Yes! You can store your stuffed peppers in the fridge for up to 24 hours before baking them. Keep them in a covered container. When you’re ready to cook them, add 5-10 minutes to the bake time since they will be cold.
Tips for the Best Stuffed Poblanos
This recipe is pretty simple, but it never hurts to have a few tips and tricks up your sleeve. Here is what I recommend for the absolute best stuffed poblano peppers ever:
- Pick Good Peppers: Avoid any poblano peppers with wrinkled spots or large patches of discoloration. They should look firm and fresh with bright stems.
- Season to Taste: With the inclusion of smoked paprika and chili powder, these stuffed poblano peppers pack some heat. Feel free to adjust the amounts you use depending on your tastes.
- Bake Cut Side Up: Make sure the open side of the peppers is facing up when you pre-roast them and once the filling is added. This helps the peppers get nice and tender and prevents the filling from falling out when you remove the peppers from the baking sheet.
- Add Cheese at the End: I find that there’s a happy medium when it comes to melting cheese. If you put it on the stuffed poblanos right away, it won’t be as flavorful by the time they’re done baking. I like adding it at the end so it stays nice and gooey and doesn’t get lost in the filling.
Want to change up this recipe but not sure where to start? Check out these easy add-ins and variations I’ve compiled! Keep in mind that adding extra stuff will increase the amount of filling made.
- Use Ground Beef Instead of Turkey
- Add Rice
- Use Another Kind of Cheese
- Add More Veggies
- Top with Sour Cream Instead of Avocado Crema
- Sub the Black Beans for Pinto Beans
- Use Different Spices
What Goes with Stuffed Poblano Peppers?
These stuffed poblanos make a well-rounded dinner on their own, but I say the more the merrier! You’ll love these tasty pairing ideas:
- Serve with Salad: You truly can’t go wrong with a classic side salad. This Autumn Kale & Brussels Sprouts Salad is a fresh and crunchy masterpiece! It compliments turkey stuffed peppers like none other.
- With Sweet Potato Fries: Crispy Air Fryer Sweet Potato Fries are always a great match for these tender stuffed poblanos. Keep the healthy comfort food coming!
- Pair with Roasted Vegetables: Not to be dramatic, but you seriously haven’t lived until you’ve tried these caramelized Honey Roasted Carrots! Their sweetness provides an amazing contrast to the spicy flavors in your stuffed peppers.
How to Store and Reheat Leftovers
- Storage: Place leftover stuffed poblano peppers in an airtight container and refrigerate them for up to 4 days. Just make sure they’ve cooled completely before you chill them.
- To reheat: Place your stuffed peppers onto a baking sheet or into a casserole dish and warm them in a 350°F oven. Make sure the filling is facing up and the pan is on a lower rack so it doesn’t burn on top. Remove the poblanos from the oven when they reach your desired temperature.
Can I Freeze These?
Yes, you can freeze your stuffed poblanos for up to 3 months. Once cooled, wrap each one in a layer or two of plastic wrap. Then, place the peppers in a freezer-safe container and store. Thaw them out in the fridge overnight before reheating.Print
These spicy Turkey Stuffed Poblano Peppers are a healthy dinner option that your family will obsess over. Topped with melty cheese and served with a refreshing avocado crema, you’ll savor every bite until there’s nothing left!
For the Stuffed Poblanos
- 1 tablespoon avocado oil
- 1/2 cup diced red onion
- 2 garlic cloves, minced
- 1 lb. ground turkey breast
- 1 tablespoon cumin
- 2 teaspoon smoked paprika
- 2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup low sodium black beans, drained and rinsed
- 14 oz. fire roasted diced tomatoes
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon of lime juice
- 6 poblanos, halved and seeds removed
- 12 tablespoons shredded mexican cheese
For the Avocado Crema
- 1/2 cup plain greek yogurt
- 1 avocado
- 1 garlic clove
- 1 1/2 tablespoons fresh lime juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- garnish: fresh cilanto
Make the Stuffed Peppers
- Preheat oven to 400°F.
- Place sliced poblanos on a baking sheet, cut side up. Roast for 12-15 minutes.
- Bring a medium skillet to medium high heat. Add avocado oil and onions. Saute the onions until they are translucent, about 3-4 minutes.
- Add in the garlic and saute for 30 seconds, or until fragrant. Next add ground turkey and cook until there is no more pink, approximately 5-6 minutes. Add in cumin, smoked paprika, chili powder, salt and black pepper. Stir to mix all the spices together.
- Add black beans, fire roasted tomatoes, cilantro and lime juice to the ground turkey mixture. Mix everything together until well combined.
- Stuff each poblano pepper with the turkey mixture, make sure the stuffed side is facing up.
- Bake poblanos for another 10-12 minutes.
- Remove from oven and sprinkle each pepper with 1 tablespoons of mexican cheese. Place poblanos back in the oven and bake for 2 minutes or until cheese is melted.
- Remove from oven and let cool.
Make the Avocado Crema
- In the meantime, to a small food processor add greek yogurt, avocado, garlic, lime juice, cumin, red pepper flakes and salt. Blend until mixture is combined and smooth.
- Drizzle each poblano with avocado crema.
- Garnish with fresh cilantro
- Serving Size: 1 stuffed poblano
- Calories: 282
- Sugar: 3 g
- Sodium: 594 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Carbohydrates: 20 g
- Fiber: 8 g
- Protein: 27 g
- Cholesterol: 57 mg
Keywords: stuffed poblano peppers, poblano stuffing, cheese stuffed poblanos
More Stuffed Peppers Recipes
Hungry for more hearty stuffed pepper recipes? I’ve got plenty to choose from! Here are a few favorites: