HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTurkey Chiles Rellenos
Turkey Chiles Rellenos

Turkey Chiles Rellenos

with Poblano Peppers and Chipotle Sauce

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This recipe is all filler, but we mean that in the best possible way. Soft-roasted poblanos are stuffed to the brim with a warmly spiced mix of ground turkey and rice, then blanketed with a rich tomato sauce and a layer of melted Monterey Jack cheese. In other words, it’s got plenty of substance and south-of-the-border style, too.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Veggie Stock Concentrate

2 unit

Poblano Pepper

½ cup

Jasmine Rice

1 unit

Yellow Onion

1 unit


1 tablespoon

Southwest Spice Blend

10 ounce

Ground Turkey

½ box

Crushed Tomatoes

1 teaspoon

Chipotle Powder

½ cup

Monterey Jack Cheese


Not included in your delivery

2 teaspoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat27 g
Saturated Fat9 g
Carbohydrate71 g
Sugar7 g
Dietary Fiber7 g
Protein42 g
Cholesterol130 mg
Sodium880 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 425 degrees. Bring ¾ cup water and 1 stock concentrate to a boil in a small pot. Halve poblano peppers lengthwise and remove cores. Rub with a drizzle of oil, then season with salt and pepper. Place on a baking sheet. Roast in oven until soft, about 20 minutes.


Once stock boils, add rice to pot. Cover and reduce to a gentle simmer. Cook until tender, 15-20 minutes. Meanwhile, halve, peel, and dice onion. Finely chop jalapeño, removing ribs and seeds for less heat. TIP: Tearing up from the onion? Use a sharper knife. Get one for next time at HelloFresh.com/Shop


Heat a drizzle of oil in a large pan over medium heat. Add onion and jalapeño (to taste). Cook, tossing, until soft, 4-5 minutes. Add 2 tsp Southwest spice (we sent more) and turkey, breaking up meat into pieces. Cook until no longer pink, 4-5 minutes. Season with salt and pepper. Remove from heat.


In another small pot, stir together half the crushed tomatoes (we sent more than needed), remaining stock concentrate, ⅓ cup water, remaining Southwest spice, and as much chipotle powder as you like (start with a pinch and go up from there). Season with salt and pepper. Bring to a gentle simmer over medium-low heat.


Once rice is done cooking, add to pan with filling. Toss to combine. Season with salt, pepper, and any remaining chipotle powder, if desired. (TIP: If your pan is not ovenproof, transfer mixture to a small baking dish at this point.) Stuff poblanos with as much filling as will fit. Return to same pan, nestling in remaining unused filling.


Drizzle sauce over stuffed poblanos. Sprinkle with cheese. Bake in oven until cheese melts, 2-3 minutes. Divide stuffed poblanos and filling from pan between plates and serve.