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Chili-Stuffed Poblano Peppers

While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this new favorite recipe, stuffed poblano peppers. —Lorrie Grabczynski, Commerce Township, Michigan
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 pound lean ground turkey (93% lean)
  • 1 can (15 ounces) chili without beans
  • 1/4 teaspoon salt
  • 1-1/2 cups shredded Mexican cheese blend, divided
  • 1 medium tomato, finely chopped
  • 4 green onions, chopped
  • 4 large poblano peppers
  • 1 tablespoon olive oil


  • Preheat broiler. In a large skillet over medium heat, cook turkey, crumbling meat, until no longer pink, 5-7 minutes; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions.
  • Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil. Broil 4 in. from heat until skins blister, about 5 minutes.
  • With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
2 stuffed pepper halves: 496 calories, 30g fat (11g saturated fat), 134mg cholesterol, 913mg sodium, 17g carbohydrate (5g sugars, 4g fiber), 40g protein.

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Average Rating:
  • Adele
    Sep 23, 2020

    Yum!!! Unfortunately, I had to live with chilli with beans because I couldn't get without. Next time, I might just try refried beans. but oh! These were so good!

  • Kathryn
    Aug 4, 2020

    Enjoyed by all.

  • debwah
    Apr 10, 2019

    No comment left

  • Shari
    Mar 5, 2018

    My family loved this recipe. We added a half pound of chorizo for a little extra heat. These recipe is fast, easy and delicious!

  • ofolks2
    Oct 6, 2017

    No comment left

  • jetluvs2cook
    Aug 15, 2017

    Fast and easy meal! Used my homemade chili instead of the canned chili! A good recipe to use up leftover chili!

  • MarineMom_texas
    Aug 30, 2016

    I made this dish several weeks ago and it was a huge winner. I found two beautiful poblano peppers and made no changes to the recipe. The peppers give this dish a wonderful flavor and not hot at all. I highly recommend this recipe as a Volunteer Field Editor.

  • amehart
    Aug 30, 2016

    My husband loved these - he said it needed at least a 5-star rating, and I agree! He's already asked for them again next week. Super simple and quick meal!