Turkey Enchilada-Stuffed Poblano Peppers

Recipe Overview

Title: Turkey Enchilada Stuffed Poblanos Rellenos

Rating: 4.83 from 51 votes

Summary: Roasted poblano peppers stuffed with seasoned ground turkey, simmered in tomato sauce, topped with enchilada sauce and melted cheese. A lighter take on chile rellenos that bakes instead of frying.

Nutrition per serving

Calories: 233 kcal · Protein: 22 g · Carbs: 13 g · Fat: 5 g · Fiber: 3 g · Sodium: 390 mg · Sugar: 5 g

Time & Yield

Prep: 20 mins · Cook: 1 hr 20 mins · Total: 1 hr 30 mins · Yield: 4 servings

Ingredients

For the poblanos:

• 4 large fresh poblano chiles
• 1 1/4 cups enchilada sauce (homemade or store-bought)
• 1/2 cup Colby-Jack shredded cheese blend
• Cilantro sprigs or chopped scallions, for garnish

For the turkey filling:

• 12 oz 93% lean ground turkey
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 medium tomato, chopped
• 1/4 cup bell pepper, finely chopped
• 2 tbsp cilantro, chopped
• 2 oz canned tomato sauce
• Kosher salt and fresh ground pepper, to taste
• 3/4 tsp ground cumin
• 1/8 tsp dried oregano
• 1 bay leaf

Instructions

To roast and prepare the peppers

1. Lay the poblano peppers on a flat surface so they rest without rolling.
2. Using a small sharp knife, cut a lengthwise slit along one side of each poblano. Make a small cross-wise slit at the top to form a T-shaped opening, taking care not to remove the stem. Remove the core and seeds gently.
3. Using tongs, roast the poblanos over an open flame, on a grill, under a broiler or directly on a stovetop burner. Turn them often until the skin is fully blistered and charred.
4. Place the roasted peppers in a sealed plastic bag or a covered bowl and let them steam for 10–15 minutes to loosen the skins. When cool enough to handle, use a butter knife to scrape off the charred skin, being careful not to tear the peppers. Set aside.

To assemble and bake

1. Preheat the oven to 350°F (175°C).
2. Pour 1 1/4 cups of enchilada sauce into the bottom of a 9 x 12-inch baking dish.
3. In a large sauté pan over medium heat, brown the ground turkey and season with salt and pepper. Break the meat into small pieces with a wooden spoon as it cooks.
4. Add the chopped onion, minced garlic, bell pepper, tomato and cilantro; continue cooking on low until the vegetables soften.
5. Stir in the cumin, oregano and bay leaf. Add the canned tomato sauce and 1/4 cup water, mix well, reduce heat to low, cover and simmer for about 15 minutes. Adjust salt and pepper to taste and remove the bay leaf before stuffing.
6. Carefully spoon about 1/2 cup of the turkey mixture into each prepared poblano pepper.
7. Place the stuffed peppers seam side up over the enchilada sauce in the baking dish. Top each pepper with about 2 tablespoons of shredded cheese.
8. Cover the dish tightly with aluminum foil and bake until heated through and bubbly, about 30 minutes. Remove the foil for the last few minutes if you want the cheese slightly browned.
9. Serve hot, garnished with cilantro or chopped scallions.

Serving suggestions and storage

Serve these stuffed poblanos with steamed rice and refried beans, a few slices of avocado, or cauliflower rice for a lower-carb meal. Leftovers refrigerate well for 3–4 days and can be reheated in the oven or microwave. These peppers also freeze well; cool completely, wrap individually and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Variations and tips

• Swap shredded cheese varieties—monterey jack or mild cheddar work well.
• If you prefer less heat, use Anaheim or green bell peppers instead of poblanos.
• To speed up prep, use a cooked rotisserie turkey or shredded cooked chicken as a substitute for ground turkey and adjust seasoning to taste.