Southwest Turkey-Stuffed Green Peppers
with Quinoa and Corn
- Milk
Mild, earthy, sweet, and perfect for stuffing, poblano peppers are one of our favorite ingredients to use in quick (and delicious) dinners. Speaking of stuffing, we combined protein-rich quinoa with fresh tomato, sweet corn, and Southwestern spices for a twist on the traditional Italian profile. Once filled, the peppers receive a sprinkle of melty Pepper Jack and out of the oven, a dollop of zesty lime crema. These packed peppers are sure to satisfy.
Ingredients
1 unit
Veggie Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Quinoa
½ cup
Pepper Jack Cheese
(Contains: Milk)
2 unit
Long Green Pepper
1 unit
Tomato
1 unit
Lime
2 unit
Scallions
1 tablespoon
Southwest Spice Blend
1 unit
Corn
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Halve green peppers lengthwise; remove ribs and seeds. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Dice tomato. Trim and thinly slice scallions, separating whites from greens.
• In a small pot, combine 1 cup water (2 cups for 4 servings), stock concentrate, and a big pinch of salt. Bring to a boil, then add quinoa; cover, and reduce to a low simmer. Cook until quinoa is tender and water has evaporated, 15-20 minutes. (TIP: Drain any excess water, if necessary.) Keep covered off heat until ready to serve.
• While quinoa cooks, rub green pepper halves with 2 tsp oil (4 tsp for 4 servings); season with salt and pepper. Place cut sides down on a baking sheet. • Roast on middle rack until tender, 18-20 minutes. • Meanwhile, in a small bowl, combine sour cream, half the lime zest (all for 4), and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Drain corn and pat dry with paper towels. • Heat a drizzle of oil in a large, preferably ovenproof, pan over high heat. Add corn and cook, stirring occasionally, until lightly charred, 4-6 minutes. TIP: If corn begins to pop, cover pan. • Reduce heat to medium; add tomato, scallion whites, and Southwest Spice Blend. Cook, stirring occasionally, until tomato breaks down, 2-3 minutes. Season with salt and pepper. Turn off heat.
• Stir cooked quinoa into pan with veggies; season with salt and pepper. • Once green pepper halves are done, stuff each half with as much filling as will fit. Nestle stuffed peppers into pan with remaining filling. (TIP: If your pan isn't ovenproof, transfer remaining filling and stuffed peppers to a small baking dish.) Sprinkle evenly with pepper jack. • Heat broiler to high or oven to 500 degrees.
• Transfer pan with stuffed green peppers to middle rack; broil or bake until cheese is melted and lightly browned, 2-3 minutes. • Remove from oven; top with lime crema and scallion greens. • Divide between plates. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish, though some found it a bit bland; adding extra herbs, spices, or hot sauce can boost flavor 🌶️.
- Ease of prep: Several found it easy to make, but some noted the peppers were too small to stuff properly.
- Suggestions: Consider adding ground turkey or black beans for extra protein; use bell peppers for easier stuffing.
- Leftovers: Some found it delicious as leftovers, noting flavors blended well overnight; others felt it dried out.
- Texture: A few mentioned the dish was mostly soft; adding crunch with toasted nuts or crisp veggies could improve.
Reviews from our home cooks
Really love the meals that have these roasted peppers. Makes a lot. Not great at cooking the quinoa but getting better. Love the protein level between the added turkey and quinoa.
Very good and quinoa came out very tasty. I added a fresh red pepper that I happened to have on hand and it was delicious
The peppers hardly end up stuffed, but the dish is really good without being too rich - I love the inclusion of the quinoa.
I loved this recipe!!! Even though I cooked the bell pepper a little bit longer and it came out the oven flat. I cut up the bell pepper and added it to the mixture. Very delicious!
This is one of my favorites. I liked the switch to quinoa instead of rice. Highly recommend!
Very good. A reminder that convection oven times are less than stated in the recipe. My peppers got done much more quickly than stated.
I would have given this recipe a full four stars if the peppers were big enough for me to stuff. They were pretty small and thin so I had to chop them up and put them in a bowl instead. Otherwise, the flavors were fantastic.
Corn heavy. Could use probably half as much. The poblanos are great flavor but made for soft, squishy "bowls" to be stuffed
It was okay, not my favorite. There was a lot of stuffing and not a lot of pepper. The way the peppers were cut and laid out they could not be stuffed. The mixture was just piled on, I would have preferred a pepper in every bite.
An actual bell pepper would serve better as a vehicle to hold the filling. Very flavorful!
