Tex-Mex Turkey Stuffed Poblanos
with Smoky Red Pepper Crema & Pickled Red Onion
- Milk
- Soy
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 saucy, spiced ground turkey with fluffy rice for a protein-packed twist on the traditional Italian profile. Once filled, the peppers receive a sprinkle of melty Mexican cheeses and out of the oven, a scattering of tangy pickled onion and dollop of smoky red pepper lime crema. Yep, these packed peps are sure to satisfy.
Ingredients
2 unit
Poblano Pepper
1 unit
Red Onion
1 clove
Garlic
1 unit
Lime
½ cup
Jasmine Rice
10 ounce
Ground Turkey
1 tablespoon
Southwest Spice Blend
1.5 ounce
Tomato Paste
2 unit
Chicken Stock Concentrate
½ cup
Mexican Cheese Blend
(Contains: Milk)
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk, Soy)
Not included in your delivery
5 teaspoon
Vegetable Oil
¼ teaspoon
Sugar
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Halve, peel, and thinly slice ¼ of the onion; dice remaining onion. Quarter lime. Halve poblanos lengthwise; remove stems and seeds. Peel and mince garlic. • In a small microwave-safe bowl, combine sliced onion, juice from half the lime (whole lime for 4 servings), ¼ tsp sugar (½ tsp for 4), and a pinch of salt. Microwave until onion is bright pink, 30 seconds. Set aside.
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in step 5.
• While rice cooks, place poblanos on a baking sheet and drizzle each half with oil; rub all over to coat. Season with salt and pepper, then arrange cut sides down. • Roast on top rack until browned and softened, 15-18 minutes.
• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add diced onion and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. • Add turkey*, garlic, and Southwest Spice; season with salt and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes. • Stir in tomato paste, stock concentrates, and 1⁄3 cup water (½ cup for 4 servings). Reduce heat to medium low and simmer until mixture is slightly thickened, 1-2 minutes.
• Fluff rice with a fork and stir in 1 TBSP butter. Stir into filling until thoroughly combined; season with salt and pepper. • Once poblanos are done, remove sheet from oven. Carefully stuff halves with up to half the filling (save the rest for serving). Evenly sprinkle with Mexican cheese. • Return to top rack until cheese melts, 3-4 minutes.
• Divide remaining filling between plates. Top with stuffed poblanos and as much pickled onion (draining first) as you like. Dollop with smoky red pepper crema and serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, savory taste; some found it a bit bland and added extra seasoning or hot sauce for more kick 🌶️.
- Ease of prep: Generally easy to make, though a few noted it was time-consuming or had many steps.
- Suggestions: Consider adding black beans, corn, or fresh tomatoes for more texture and flavor; some preferred less rice in the filling.
- Portions: Several mentioned having extra filling; some wished for larger or more peppers to stuff.
- Leftovers: Many enjoyed leftovers, with some saying it tasted even better the next day.
Reviews from our home cooks
The poblanos were lacking in the heat we were hoping for which made this dish a little on the bland side. The filling was delicious! We are low carb and substituted the rice for riced cauliflower and it worked very well. The pickled onions were okay but not a house favorite. Overall a decent recipe that can easily be replicated. We would order it again, but likely add more spices or hot sauce to enhance the flavor a bit.
I really appreciate that this dish is made with ground turkey. Thank you. The flavor profiles of this dish are wonderful. The pickled onions were a big hit at my house. My only complaint was that each of my poblano peppers had a spoiled spot all the way through on each pepper. I had to cut big holes out of my peppers. If I had discovered this earlier I would have went to store and bought new. I received my order on Wednesday and I made this dish on Thursday and it was refrigerated.
So deceivingly filling! Poblanos bring a nice charred/smoky taste and the filling is seasoned well enough to make you not miss having beef over the turkey.
Loved, loved, loved this meal!!! The poblanos were not spicy but flavorful and I can't believe that was ground turkey. The pickled onions were such an amazing compliment to the mean!
Absolutely love this recipe, delicious! The only thing I would change next time is probably just lightly roast the poblano peppers in the toaster oven instead of keep them for 15+ mins ... They ended up losing shape and becoming soggy but overall the meal was so good it didn't matter.
The pickled onions make this dish! You can also just do that one part ahead of time and you wont need tbd microwave. Will get this one again for sure. The poblanos were eye-watering while removing the seeds, be forewarned!
The rice stuffing was excellent but the poblanos were the hottest I have ever tasted. In fact, we were not able to finish due to the fire flavor. I would have given the recipe a 4 star had we been able to finish.
Very good but in the future I would make the same recipe with regular green peppers. The poblanos were too hot for me. I had to keep dousing my mouth with water.
This was a good easy recipe. Would be better with fresher poblanos as they fall apart when roasting if they are overripe. I would like some added spice to the meat for stronger flavor.
I have become a fan of poblanos thanks to HF! Loved the stuffing!
