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Poblanos Stuffed with Chipotle Turkey Chili

As an emergency room doctor, I like to make dishes that are healthy without sacrificing great taste. These yummy stuffed peppers are family-friendly and nutritious, too. —Sonali Ruder, New York, New York
  • Total Time
    Prep: 35 min. Bake: 10 min.
  • Makes
    4 servings

Ingredients

  • 8 poblano peppers
  • 1 package (20 ounces) lean ground turkey
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1 tablespoon minced chipotle pepper in adobo sauce
  • 2 teaspoons adobo sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 3 tablespoons minced fresh cilantro, divided
  • 1 cup shredded Mexican cheese blend
  • 1/2 cup reduced-fat sour cream

Directions

  • Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
  • Meanwhile, in a large nonstick skillet over medium heat, cook the turkey, onion and garlic in oil until meat is no longer pink; drain. Add the tomatoes, corn, chipotle pepper, adobo sauce, salt, cumin, chili powder and pepper; heat through. Remove from the heat; stir in 2 tablespoons cilantro. Set aside.
  • Peel off and discard charred skins from poblanos. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1/2 cup turkey mixture.
  • Place peppers in a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 375° for 10-15 minutes or until cheese is melted. Sprinkle with remaining cilantro. Serve with sour cream.
Nutrition Facts
2 each: 539 calories, 28g fat (11g saturated fat), 147mg cholesterol, 1180mg sodium, 33g carbohydrate (15g sugars, 7g fiber), 38g protein.
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Reviews

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Average Rating:
  • Paula
    Jan 10, 2021

    I used 6 large poblanos and followed the recipe. Adding 1 whole, minced chipotle and 1 tblsp of adobo sauce, achieved the perfect hint of a burn. I spread the chili mixture over the wedges of peppers, spread plant based cheese and had a delicious vegetarian meal that I will make again very soon.

  • meaganteal
    May 11, 2020

    This would be a five star rating, if not for the fact that the poblanos were soggy and didn't hold any shape. How did they get the poblano in the picture to hold it's shape? Anyways, the flavor was great. we did have some spicy pizza sauce that we added to give it some creaminess. We might try making a casserole, or maybe enchiladas out these instead.

  • Fourcornerscook
    Apr 23, 2016

    Great basic recipe. I replaced the corn with chopped dried dates. It gave some sweetness which complimented the heat. Also, I roasted the chilis over a gas flame on our stove top. This method imparted the chilis with a subtle smokey flavor. For the cheese, I combined menchengo with a little mozzarella and some bourbon wenslydale cheeses. The cheese flavors stood out nicely. I plan to make this tonight for some companyI will serve it with homemade guacamole and tortilla chips.

  • shaddamiller
    Feb 22, 2013

    Super tasty & really easy to make. I had a hard time getting the skin off the poblanos but other than that, really great. My boyfriend is so picky and he couldn't stop eating this!

  • barbtotherow
    Jun 2, 2012

    These were fantastic. Didn't care that the peppers tore and didn't hold their shape; once they're filled and bubbling with cheese who can see and who would care?

  • uneeda
    Oct 19, 2011

    not wanting to waste most of the can of chipolte chilis, I used the whole thing- a little spicy hot! still very good though.

  • stravnikoff
    Sep 30, 2011

    Very good! Great way to spice tasteless ground turkey up.

  • mrscrazyed1
    Sep 18, 2011

    Admittedly I altered this quite a bit, and will do more alterations in the future. Roasting the peppers didn't impart enough flavor for the work involved, and there were impossible to stuff. I ended up layering pieces of pepper with the chili mixture. Next time I'll use canned whole chili peppers. And I didn't have some of the ingredients and didn't want to specially purchase items that I might not use again, so used things that I had on hand: 93% ground beef instead of turkey, regular diced tomatoes and frozen corn. I thought the flavorings were absolutely perfect -- just enough spice with the chipotle pepper to notice it but not rip your head off. We really enjoyed this dish.

  • medewaard
    Sep 6, 2011

    This was so delicious! I added a little more adobo sauce and chipotle pepper. Charred the peppers on the grill. Will definitely make again!

  • kat7464
    Aug 27, 2011

    Sorry...wasn't too impressed. Trying to stuff limp peppers was impossible and the filling wasn't that great anyway. I did mix in half pepper jack to the cooled filling, which gave it some cohesiveness, then sprinkled the rest on top. The filling would be better suited to burritoes or a Mexican lasagna.