Turkey Stuffed Poblano Peppers

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Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Calories
282

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!

If you love poblano peppers, you have to try this cozy Potato Corn Chowder with Roasted Poblanos next! Thank me later.

A baking sheet full of turkey stuffed poblano peppers topped with avocado crema and chopped cilantro

The Best Stuffed Poblano Peppers

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! Another reason: poblanos are perfectly suited for roasting. Plus, they have a touch of smokiness that goes so well with the sweet, spicy and savory flavors in the filling.

Speaking of the filling stuffed inside these tender peppers, you’ve got hearty ground turkey, tangy fire-roasted tomatoes, sweet red onion and soft black beans. All of that is combined with zesty lime juice, savory garlic cloves, spicy chili powder and so much more! Prepare for a seriously epic explosion of flavor.

Last but certainly not least, I have to spotlight the lovely avocado crema. It really adds the ultimate finishing touch to this dish – along with the shredded cheese, of course. 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!

A turkey stuffed poblano pepper on a white plate with a golden fork

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.
A close-up shot of turkey stuffed poblanos on a baking sheet lined with parchment paper

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.

Diced red onions and garlic being sautéd with a striped kitchen towel beside the skillet

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.

Ground turkey inside of a metal skillet with cumin, chili powder and the rest of the spices

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.

Smoothly combined avocado crema inside of a small food processor on a white countertop

Add to Stuffed Peppers: Drizzle each warm poblano with avocado crema. Garnish with fresh cilantro and enjoy!

Can These be Made in Advance?

Yes! If desired, 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 Success

If you want your stuffed peppers to be killer, you need to make sure your filling is on point. And this filling totally delivers – it has a classic combination of spices to give it that nice “taco” flavor, and the fire roasted tomatoes actually help keep the meat moist in addition to providing nutrition and flavor.

  • 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 flavoful 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.
Six turkey stuffed poblano pepper halves on top of a lined baking sheet

Variation Ideas

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

Serving Suggestions

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.
  • Serve 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.
Turkey stuffed peppers on a lined baking sheet with avocado crema drizzled on top

How to Store and Reheat Leftovers

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 them, 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, if desired. 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.

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Turkey stuffed peppers on a lined baking sheet with avocado crema drizzled on top

Turkey Stuffed Poblano Peppers

  • Author: Krista
  • prep_time Prep Time: 10 minutes
  • cook_time Cook Time: 50 minutes
  • total_time Total Time: 1 hour
  • yield Yield: 6 1x
  • category Category: Dinner
  • method Method: Oven
  • cuisine Cuisine: Mexican

Description

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!

Scale

Ingredients

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

Instructions

Make the Stuffed Peppers

  1. Preheat oven to 400°F.
  2. Place sliced poblanos on a baking sheet, cut side up. Roast for 12-15 minutes.
  3. Bring a medium skillet to medium high heat. Add avocado oil and onions. Saute the onions until they are translucent, about 3-4 minutes.
  4. 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.
  5. Add black beans, fire roasted tomatoes, cilantro and lime juice to the ground turkey mixture. Mix everything together until well combined.
  6. Stuff each poblano pepper with the turkey mixture, make sure the stuffed side is facing up.
  7. Bake poblanos for another 10-12 minutes.
  8. 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.
  9. Remove from oven and let cool.

Make the Avocado Crema

  1. 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.
  2. Drizzle each poblano with avocado crema.
  3. Garnish with fresh cilantro

Nutrition

  • 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: turkey stuffed peppers, stuffed poblanos, easy stuffed peppers

More Stuffed Peppers to Try

Hungry for more hearty stuffed pepper recipes? I’ve got plenty to choose from! Here are a few favorites:

pinterest image for Turkey Stuffed Poblano Peppers with Avocado Crema

Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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24 Responses
  1. Mark

    These are amazing! I used shredded, cooked turkey breast (leftover from a deep fried turkey) vice ground and sour cream vice plain greek yogurt (what I had), but otherwise made them as written. These would be very good without the crema, but the crema really takes it up a notch. I will make these again. Thank you for the recipe.

  2. Susan K Staricka

    Hi Krista,

    This sounds delicious and I plan to make it tonight. I’m a little confused because you didn’t say anything about blackening the poblanos to remove the tough, outer skin before stuffing. Did you use poblanos which were already prepped? Full story: I’ve never made chili rellenos (which is what this is) and just assumed they were cooked with a “peeled” poblano so it is edible. Am I mistaken?

    Thanks!
    Susan

    1. Krista

      Hey Susan, I did not. I actually leave the skin on. Almost like you would when you make stuffed bell peppers. The skin is fine to eat, some people just don’t like the texture.

  3. Saher

    These look delicious! I’m going to go out & get the ingredients today! I’m salivating, lol! Quick questions please: would they taste the same with ground chicken instead ? And can I use any other oil instead of grape seed, like olive oil, avocado oil or simple sunflower oil?

    1. Krista

      hey saher! they may taste a little different with ground chicken. (and ground chicken may dry up faster than turkey but you should still be good) And yes any other oil would work, I’d use either avocado or sunflower though 🙂

  4. Nicole

    Trying this tonight and seems like a great combination of flavors! I’ve generally used a different site’s recipe but yours seems more flavorful. However, curious about not roasting the peppers ahead of time. Am I right that you did not pre-roast or grill? The other recipe does and it would be a huge time saver to skip this step. After 30 minutes in, though, peppers are not looking done. Cranking it up to 375 and taking foil off. Did I miss a step? Thanks so much and hoping all turns out well!!

    1. Krista

      Hey Nicole, correct. I don’t precook I HATE mushy peppers. My mom use to make mushy stuffed peppers all the time. I like mine to have a little bit more of a bite to them to add texture. However, if you like them more cooked you might want to precook for 15 minutes or so before stuffing them. Hope them helps!

  5. Katie

    Made these tonight and my husband and I loved them. The avocado crema is AMAZING! I made some Mexican style rice to go with the stuffed peppers. Thanks for the recipe. Will definitely be making again!

  6. Sabine

    Hi
    the recipe sounds great and I’d like to try it. But I have a question: Did you do the roasted tomatoes yourself?
    thanks for your answer 🙂

    1. Krista

      Oh I think it would still taste great! Honestly I did it because most enchiladas have cheese and that’s what I had in mind while making this dish. The real flavor is in the other parts, not necessarily the cheese. 🙂

  7. Mary

    I am so sorry you were effected by Harvey. We live in Humble, Tx. and were one of the overly blessed. Mere streets over from us had 3-6 feet of water in their homes. Businesses around us will be months reopening – if ever. I am so grateful God allowed us the opportunity to not only come away unscathed, but to hopefully be of help to others. My sister-in-love lost EVERYTHING. They will rebuild their lives and I am looking for opportunities to be wise with my small savings and bless them. One way is to commit to not eating out. This recipe struck a cord with my heart. I am a true blue fan of Stuffed Pablanos but am used to seeing them dipped and fried. In an attempt to eat cleaner, I was THRILLED to stumble on the recipe!!

    Many blessings, my new found friend!

    1. Krista

      Thank you so much!I appreciate the support and prayers. And you’ll love this recipe, it has all the comforting things about stuffed poblanos just not the fried factor 🙂

  8. Stephanie Smith

    Did you have alot of turkey mixture leftover? It sounds like alot of filling for only 6 pollanos so just wondering if I should buy more 🙂

  9. Meagan Clanahan

    I’ve followed you and your fabulous recipes for the better part of a year now. Had no idea you were a fellow Houstonian. What a week, sista, to put it mildly. You’re right, bring on all the comfort food!

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