A new take on stuffed peppers.
Many of us grew up eating stuffed peppers, but didn’t really enjoy them because the typical “vessel” for stuffing — ordinary bell peppers — seemed to be bitter and lacked real flavor. We have a fix for that! Behold, our stuffed poblano peppers recipe. It combines the ease of a one-dish meal with zippy, Latin flavors! Think of it as a self-contained taco with very little mess, quick prep, and great taste!
Why Poblano Peppers?
The basis of our dish is a poblano pepper. If you aren’t familiar with these, they are a dark green, triangular-shaped pepper. Originally from New Mexico, this is a generally mild pepper, but with more flavor and a bit more kick than your average bell pepper. When dried, this pepper is known as ancho chile (or chile ancho in the native Spanish lingo), and has a deep, smoky, but mild flavor.
What makes this pepper such a great choice for our meal is that it’s shape is ideal for stuffing! Fairly thin-fleshed, with a wide “bowl” shape when cut on its vertical axis (through the stem), it leaves plenty of room for our stuffing.
Add a Flavorful Stuffing
And, the stuffing, too, has great flavor. We use low-fat ground turkey, brown it, then add taco seasoning and a bit of water. Our recipe doesn’t specify a particular heat level on the seasoning, but there are mild and hotter versions, so choose the one that you prefer. Ideally, you want the low-sodium version, regardless of which spice level you select.
Once that has gotten a good cook-through, we’re going to add some more flavor and texture punches: diced tomatoes for color, flavor and healthy lycopene. Some corn, again for added color and texture interest (note: if you are using frozen, you’ll want to give it a quick defrost before adding to the turkey mix). You’ll also add tomato paste to deepen the flavor. While you can use regular, canned tomato paste, I personally prefer the tubes of double– or triple–concentrated paste. Along with the more tomato-ey flavor, they also have the added benefit of allowing you to squeeze out only what you need. If using regular canned paste, you’ll want to scoop out all the paste in the can, measure out what you need, then store the remainder of it in an airtight container in the freezer for your next use. Do not store in it the can!
Finally, divide the turkey mixture among the four peppers, top with cheese and bake! In 10 to 15 minutes, you’ll have a delightful Mexican-inspired stuffed pepper dish that will make everyone say “Olé!”
Make it a Multiple Course Mexican Meal
Don’t get us wrong, our stuffed poblano peppers are a great meal all on their own. But there will be times where you just need (or want) more! Whenever the occasion arises, you know you can count on us for some scrumptious ideas!
When dinner time comes, pair these flavorful stuffed poblano peppers with this savory and Cheesy Mexican Cornbread! Our Quick and Easy Southwest Cucumber Avocado Salad is also a super yummy and nutritious side dish option. Or, you can go the traditional route with some Skinny Mexican Rice.
If you make these stuffed poblano peppers, we’d love to know what you thought of them! Did you serve them on their own or with a side? Let us know in the comment section!
Stuffed Poblano Peppers
- 4 poblano peppers halved lengthwise (through the stem)
- 1 pound ground turkey
- 1 packet taco seasoning low sodium
- ½ cup water
- 1 cup petite tomatoes canned, diced, with liquid
- ½ cup corn frozen and defrosted, or canned and drained
- ½ cup black beans canned, drained
- 2 tablespoons tomato paste
- ½ cup Mexican cheese reduced fat, shredded
- Preheat oven to 350F. Spray a baking sheet with nonstick cooking spray. Place the poblano peppers on the baking sheet and bake for 10 minutes
- While the peppers are baking, brown the ground turkey in large pan over medium/high heat. Once the ground turkey is browned, add the taco seasoning to the pan, followed by the water.
- Reduce the heat to medium and simmer for a couple of minutes. Then add the diced tomatoes, corn, black beans, and tomato paste to the pan. Stir to combine.
- Divide the mixture among the peppers and top with cheese. Bake for 10-15 more minutes or until the cheese is melted.
Have you made this recipe?
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If you try these stuffed poblano peppers and love them, we think you might also like to try these tasty recipes:
- Cilantro Lime Chicken with Mexican Quinoa
- Skinny Bell Pepper Nacho Boats
- Baked Tomatoes Stuffed With Rice
- Egg & Spinach Bell Pepper Bowls