These yummy stuffed Poblano Peppers are quick and easy to make, with just a few ingredients. Some of the ingredients I’ll bet you have right in your spice cabinet! I often buy the poblanos when they look fresh at the grocery. All too frequently I see them all shriveled up and WAY past their prime. Say no to those… only get them when the skin is taught and the dark green color is vibrant!
Are poblanos hot, you ask?
To that, I answer a resounding no! They have a little heat in the seeds, but if you cut those out you just have a unique, delicious, mild pepper. The poblano has an almost smokey flavor. They do not taste the same as green peppers, so don’t worry – if you were worried that is! Green peppers have a really strong flavor, to me. I have come around to enjoying the green pepper these days, but they surely can overtake any dish you put them in.
Green peppers aside, these poblanos are simply delish. This is my version of chiles rellenos you can find in most Mexican restaurants (which I also find scrumptious 💚). Typically they have red meat and sometimes I’ve seen them with refried beans in them in the restaurants. They often leave the seeds in the cap in their version, and that can provide some heat. If you like a little heat, add the seeds to the ground turkey mixture when cooking, or leave them on when you slice off the lid. I am not a fan of hot foods, so I stay away from doing that.
Also, the typical chile relleno calls for roasting the skins, peeling them, stuffing them and then coating them with whipped egg whites and then they are fried – but that takes a lot of time and this recipe is designed to be prepared fast. I find this way is a skosh healthier as it skips the frying and the extra ingredients.
Anyway, here are some pics of the process, and then see the recipe below for more detail. It is pretty simple and straightforward – it takes about 20 mins to assemble, then 30 mins (or a little more depending on your oven) to cook. Just be on the lookout for when the red sauce bubbles along with the cheese 😉.
Stuffed Poblano Peppers
- 2 poblano peppers
- 1 can your favorite red sauce
- 1/2 lb ground turkey
- 1 cup white melty cheese – white american, queso, velveta
- 2 cups mozzerella
- 1 tbsp onion powder
- 1 tbsp garlic powder
- a few sprinkes oregano
- salt and pepper to taste
- Pre-heat the oven to 350.
- Brown the ground turkey. Season with salt and pepper, onion and garlic powder and oregano. Once browned add in the melty white cheese. Stir to melt and combine.
- Cut the tops off the poblano and scrape out the seeds. I cut these a little too high on the pepper, so go down a bit so you don’t cut the stem accidentally.
- Put half the red sauce in a small baking pan.
- Stuff the peppers with the turkey mixture and place them next to each other, with the lits on, as close to the side of the pan as you can get so the lids stay on. You can put toothpicks through the top into the pepper itself to secure it better if you like.
- Coat the peppers with the rest of the red sauce and then sprinkle the mozzarella on top of the peppers.
- Put in the oven for 30 – 40 mins until bubbling and let rest for 5 mins.