Name: Stuffed Poblano Peppers with Turkey and Rice Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 6 large (about 1 3/4 lbs) poblano peppers, halved lengthwise, seeds and ribs removed; 1 Tbsp olive oil; 1 cup chopped yellow onion (1 small); 1 Tbsp minced garlic (3 cloves); 1 lb lean ground turkey; 1 cup corn, fresh or frozen; 1 (10 oz) can diced tomatoes with mild green chilies, well drained in a sieve; 1/2 cup tomato sauce; 1 cup (slightly packed) cooked white rice; 1 (15 oz) can black beans, rinsed and drained; 1 Tbsp chili powder; 1 tsp ground cumin; 1 1/2 cups shredded Mexican cheese blend, divided; 1/4 cup chopped cilantro; Salt and black pepper to taste

There’s something incredibly satisfying about the rich, smoky sweetness of poblano peppers paired with a hearty, flavorful filling. This Stuffed Poblano Peppers with Turkey and Rice Recipe brings together tender poblano halves, lean ground turkey, rice, and a blend of spices that make every bite feel like a warm, comforting hug on your plate.

The image shows a white round plate holding eight stuffed green bell pepper halves arranged in a circle. Each pepper half is filled with a colorful mixture of rice, black beans, corn, red bell pepper pieces, and a light melted cheese topping. The filling has a soft texture with small chunks of vegetables and beans visible. Bright green cilantro leaves are scattered on top of the cheese and around the peppers as garnish. The plate sits on a textured dark red cloth, and the surface underneath is a white marble texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Stuffed Poblano Peppers with Turkey and Rice Recipe
Top Tip
How to Serve Stuffed Poblano Peppers with Turkey and Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Poblano Peppers with Turkey and Rice Recipe

Why You'll Love This Recipe

I can’t get enough of this recipe because it’s a perfect blend of comforting and healthy, plus it’s so versatile. Stuffed poblano peppers feel fancy but come together quickly, making them great for weeknight dinners or an easy entertaining dish.

Balanced Flavors: The mild heat from poblanos combined with savory turkey, spices, and cheese creates a flavor combo everyone will love.
Healthy and Filling: Lean ground turkey and black beans pack protein and fiber, while peppers add vitamins without extra carbs.
Easy Prep: Everything is made in one pan plus a quick roast of the peppers, making cleanup minimal.
Customizable: You can switch up veggies, add extra spice, or use different cheeses depending on what you have on hand.

Ingredients & Why They Work

This recipe is all about harmony—each ingredient brings something important to the table, from smoky poblano flavor to juicy turkey and hearty beans. Here’s what to look for when shopping and cooking for the best results.

Flat lay of six glossy fresh poblano peppers, one small whole yellow onion, three whole uncracked brown garlic cloves, a mound of raw lean ground turkey, a small white bowl of bright fresh corn kernels, a small white bowl with drained diced tomatoes with mild green chilies, a small white bowl of smooth red tomato sauce, a small white bowl of cooked fluffy white rice, a small white bowl of shiny black beans, a small white bowl of vibrant red chili powder, a small white bowl of warm brown ground cumin, a small pile of shredded Mexican cheese blend, and a few sprigs of fresh green cilantro, all arranged symmetrically with perfect proportions in simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Poblano Peppers: Their mild heat and smoky skin are perfect for stuffing and roasting; pick fresh, firm peppers without blemishes.
Lean Ground Turkey: A lean protein that’s lighter than beef but still juicy and flavorful—perfect for keeping this dish health-conscious.
Yellow Onion: Adds sweetness and depth when sautéed, rounding out the flavors nicely.
Garlic: A little punch of garlic gives this filling an irresistible aroma and warmth.
Corn: Brings a bit of natural sweetness and texture contrast.
Diced Tomatoes with Mild Green Chilies: Adds moisture and mild spice; drain well to avoid soggy filling.
Tomato Sauce: Helps bind the filling and infuses it with rich tomato flavor.
Cooked White Rice: A simple filler that absorbs flavors and makes the filling go further.
Black Beans: For extra protein and fiber, plus a creamy texture that works great here.
Chili Powder & Cumin: Classic southwestern spices that bring warmth and complexity.
Mexican Cheese Blend: Melts perfectly for that gooey, cheesy finish. Use a blend with cheddar and Monterey Jack if you can find it.
Cilantro: Freshens and brightens the whole dish—don’t skip it if you like herbaceous notes.
Salt and Black Pepper: To season and elevate every bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love most about this Stuffed Poblano Peppers with Turkey and Rice Recipe is how adaptable it is. Whether you want it spicier, milder, or packed with extra veggies, it’s easy to tweak to your taste.

Variation: I sometimes swap the turkey for ground chicken or turkey sausage for a bit of a different flavor punch. Adding diced zucchini or bell peppers into the filling boosts the veggie count without changing the cooking time.
Make it vegan: Replace turkey with crumbled tempeh or cooked lentils and use plant-based cheese.
Extra heat: Toss in chopped jalapeño or add a teaspoon of smoked chipotle powder to the filling for a smoky spice boost.
Rice alternatives: Quinoa or cauliflower rice make great swaps if you want a gluten-free or lower-carb option.

Step-by-Step: How I Make Stuffed Poblano Peppers with Turkey and Rice Recipe

Two stuffed green peppers lie side by side on a white speckled round plate, which sits on a white marbled surface with a red cloth nearby. Each pepper is halved lengthwise and filled with a colorful mix of yellow corn, black beans, red diced tomatoes, and rice, topped with melted shredded cheese that looks light orange and white. Small green cilantro leaves are scattered around the plate and used as garnish on the stuffed peppers. A silver knife and fork rest beside the peppers on the plate. photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Peppers to Tender Crisp Perfection

First up, preheat your oven to 350°F. Arrange the poblano pepper halves on a baking sheet, cut side up. This gentle roasting softens the peppers while preserving their structure so they can hold all that delicious filling. Aim for about 15 minutes—you want them tender but still slightly firm, not mushy. This also mellows their natural pepper bitterness.

Step 2: Sauté the Aromatics and Turkey

While the peppers roast, heat a tablespoon of olive oil in a large skillet over medium-high heat. Toss in the chopped onion and sauté for about 3 minutes until soft and translucent. Add the minced garlic and cook for just 30 seconds—you want that garlic aroma without the burn. Push the garlic and onions to one side of the pan and add the ground turkey, breaking it apart with a spoon. Season with salt and pepper, then let it cook, tossing and crumbling as it browns. Once the turkey is nearly cooked through, stir in the corn and finish cooking everything together. This layering technique ensures the aromatics don’t burn and the turkey cooks evenly.

Step 3: Add the Rest of the Filling Ingredients

Remove the skillet from heat and stir in the drained diced tomatoes with mild green chilies, tomato sauce, cooked rice, and rinsed black beans. Sprinkle in the chili powder and cumin, then taste and adjust salt and pepper. Finally, mix in half a cup of the shredded cheese and the chopped cilantro. This mix creates a filling that’s moist, flavorful, and cheesy.

Step 4: Stuff and Bake

Spoon the filling into the roasted poblano halves, packing it in generously—you can press down a bit to fit more in. Sprinkle the remaining cheese over the tops. Pop them back into the oven for another 10 minutes until the cheese melts and the peppers reach your desired tenderness. Keep an eye on them so the cheese browns lightly but doesn’t burn.

Top Tip

I’ve found that roasting the peppers before stuffing really makes a difference—not only does it soften the flesh, but it also mellows the pepper’s flavor and prevents a raw, tough bite. Another tip? Don’t overcook the turkey in the pan initially. You want it just shy of fully cooked because it will finish cooking in the oven with the peppers and cheese, keeping it juicy and tender.

Roast First: Softens peppers and reduces bitterness, making stuffing easier.
Don’t Overcook Turkey: Leaving it slightly underdone before mixing in other ingredients keeps it juicy after baking.
Drain Tomatoes Well: Prevents soggy filling and keeps a nice texture.
Use Sharp Cheese: A good melting cheese blend gives you that gooey, golden topping everyone loves.

How to Serve Stuffed Poblano Peppers with Turkey and Rice Recipe

stuffed poblano peppers - Serving Suggestion

Garnishes

I like topping these stuffed peppers with a sprinkle of fresh cilantro and a dollop of sour cream or Greek yogurt to balance the spices. A squeeze of fresh lime juice just before serving brightens everything up. Sometimes I add sliced avocado on the side for creaminess and extra nutrition.

Side Dishes

This dish pairs wonderfully with a simple Mexican-style street corn salad or a fresh green salad tossed in a tangy lime vinaigrette. You can also serve it alongside cilantro-lime rice or a bowl of black bean soup for a filling, satisfying meal.

Creative Ways to Present

For a dinner party, I’ve plated these on a rustic wooden board with small bowls of salsa, guacamole, and pickled onions on the side. You could also stuff smaller shishito peppers for bite-sized party appetizers or serve this in colorful mini ramekins layered with the filling and a pepper slice for a deconstructed but fun twist.

Make Ahead and Storage

Storing Leftovers

I like to keep leftovers in an airtight container in the fridge for up to 3 days. When packed tightly, the flavors actually deepen overnight, making for an even tastier lunch the next day.

Freezing

This Stuffed Poblano Peppers with Turkey and Rice Recipe freezes well! I cool the stuffed peppers completely, then wrap each half tightly in foil or plastic wrap before placing them in a freezer bag. They stay good for up to 3 months. When I’m ready to eat, I thaw them overnight in the fridge.

Reheating

To reheat, I pop the peppers into a 350°F oven for about 15 to 20 minutes until warmed through and the cheese is bubbly again. Using the oven helps keep the peppers from getting soggy, which happens when microwaved.

Frequently Asked Questions:

Can I use other types of peppers instead of poblanos?

Yes! While poblanos are ideal because of their mild heat and size, you can use bell peppers for a sweeter, milder version or even poblano’s hotter relatives like Anaheim peppers for more spice. Just adjust cooking time accordingly, as thicker bell peppers may need a bit longer to soften.

Is this recipe suitable for meal prep?

Absolutely! These stuffed peppers reheat really well and keep their shape and flavor when stored properly. They make excellent lunches or easy dinners during a busy week. Just store them in an airtight container in the fridge or freeze for longer storage.

Can I make this recipe vegetarian or vegan?

Yes, you can easily make it vegetarian or vegan by swapping the ground turkey for plant-based crumbles, cooked lentils, or black beans, and using dairy-free cheese or omitting cheese altogether. Adding extra veggies like mushrooms or zucchini boosts volume and texture.

What’s the best way to prevent the filling from being soggy?

Draining the canned diced tomatoes thoroughly before adding them to the filling is key to avoiding sogginess. Also, roasting the peppers before stuffing helps reduce moisture. If you notice excess liquid in the filling, cook it down in the skillet a bit longer before filling the peppers.

Final Thoughts

This Stuffed Poblano Peppers with Turkey and Rice Recipe is truly a keeper in my kitchen because it hits the sweet spot of being both nourishing and comforting without feeling heavy. I’m always excited to make it again, especially knowing it pleases picky eaters and those looking for something wholesome. Give it a try like I’m sharing it with a friend—you might just find your new favorite weeknight meal!