Stuffed Poblano Peppers

Ingredients

• 4poblano peppers, halved lengthways through the stems
• 454 g (1 lb)ground turkey
• 1 packetlow-sodium taco seasoning
• 120 ml (½ cup)water
• 240 ml (1 cup)petite diced tomatoes, canned, with their liquid
• 80 g (½ cup)corn, frozen and defrosted or canned and drained
• 130 g (½ cup)black beans, canned and drained
• 30 ml (2 tablespoons)tomato paste
• 55 g (½ cup)reduced-fat Mexican cheese, shredded

Instructions

1. 1

   Bake the peppers

   Heat the oven to 180°C (350°F) and coat a baking sheet with non-stick cooking spray. Arrange the poblano halves on the sheet and bake for 10 minutes.

2. 2

   Brown the turkey

   While the peppers bake, cook the ground turkey in a large pan over medium-high heat until browned. Stir in the taco seasoning, then add the water.

3. 3

   Simmer the filling

   Turn the heat down to medium and simmer for a couple of minutes. Add the diced tomatoes with their liquid, corn, black beans and tomato paste, then stir to combine.

4. 4

   Fill and bake

   Divide the turkey mixture among the pepper halves and top with the cheese. Bake for a further 10–15 minutes, until the cheese has melted.

What are stuffed poblano peppers?

Poblanos are mild green peppers commonly used in Mexican cooking, including in classic stuffed-pepper dishes. This American-style version pairs them with a taco-seasoned turkey filling, beans, corn and cheese.

The peppers get a short head start in the oven before they are filled, so the turkey mixture can be prepared while they bake. Canned tomatoes and tomato paste bring moisture and savoury flavour to the filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 281 calories, 34g protein, 24g carbs, 7g fat.

The turkey provides most of the protein, while the beans, corn and tomatoes contribute carbohydrates. The cheese adds some fat, and the turkey also contributes to the dish's fat content. Pair a pepper with a generous serving of salad or other vegetables for a balanced plate.

Choosing the ingredients

Poblanos: Choose peppers that are large enough to hold filling and can sit steadily on the baking sheet. Halving them through the stems makes open boats for the mixture.

Turkey and seasoning: Ground turkey browns quickly and takes on the taco seasoning well. The low-sodium packet is useful here because seasoning blends can vary in saltiness.

Beans and corn: Drain the beans, and use either defrosted frozen corn or drained canned corn. Both add texture to the tomato-rich filling.

Getting the filling right

Brown first: Cook the turkey before adding the seasoning and water so it is no longer raw and has a chance to develop colour. Break it up as it cooks for an even filling.

Stir together: Let the seasoned turkey simmer briefly, then mix in the tomatoes, corn, beans and tomato paste. The mixture should be cohesive enough to spoon into the pepper halves.

Baking and doneness

First bake: Give the pepper halves 10 minutes at 180°C (350°F) before filling them. This begins softening the peppers without delaying the filling preparation.

Final bake: After filling and topping with cheese, bake for 10–15 minutes. Look for melted cheese and peppers that have softened to your liking.

Timing and serving

The recipe takes 25 minutes in total, with the turkey filling made while the peppers have their initial bake. Have the filling ingredients ready so you can add them promptly once the turkey is seasoned.

Serve the peppers as a main course, with a simple green salad or extra vegetables alongside. Rice is another option if you want a more substantial plate.

Working with the peppers

Keep the stems attached when halving the poblanos, as directed; they help the halves hold their shape. If a pepper half wobbles, arrange it snugly against another on the baking sheet.

Divide the filling evenly so each portion gets turkey, beans, corn and tomatoes. Add the cheese over the top at the end, where it can melt during the final bake.

Recipe notes & tips

• Arrange the pepper halves cut-side up so they are easy to fill.
• Drain canned corn and black beans well to keep excess liquid out of the filling.
• Keep the tomatoes' liquid, as the recipe uses it in the filling.
• Use a large pan so the turkey can brown without being crowded.
• Check the cheese during the final bake and take the peppers out once it has melted.

Variations

• Use chicken: Swap the ground turkey for ground chicken and cook it in the same way.
• Add heat: Stir a little chopped fresh chilli into the filling with the vegetables.
• Change the beans: Use drained pinto beans instead of black beans.
• Try another cheese: Top with another mild, good-melting shredded cheese.
• Make it meat-free: Replace the turkey with extra beans and corn, seasoning the filling as directed.

Common mistakes to avoid

• Skipping the first bake: The peppers need their initial 10 minutes in the oven before filling.
• Adding undrained beans: Drain canned black beans first so they do not add unnecessary liquid.
• Cooking on high after adding the vegetables: Reduce the heat to medium for the brief simmer.
• Overfilling the peppers: Divide the mixture across all the halves so it stays in place during baking.
• Baking by time alone: Check that the cheese has melted during the final 10–15 minutes.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat in the oven or microwave until hot throughout.

Frequently asked questions