Turkey Chiles Rellenos
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Turkey Chiles Rellenos

Turkey Chiles Rellenos

with Poblano Peppers and Chipotle Sauce

This dish is all filler, but we mean that in the best possible way. And more importantly, it’s just as satisfying on a busy weeknight as it is at a Cinco de Mayo feast. Soft-roasted poblano peppers 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.


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

Total Time35 minutes
Prep Time


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

(Contains Milk)

Not included in your delivery

2 teaspoon

Vegetable Oil




Nutrition Values

/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate67 g
Sugar7 g
Dietary Fiber8 g
Protein40 g
Cholesterol100 mg
Sodium830 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.


Baking Sheet
Small pot
Large Pan


Roast Peppers

Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Bring ¾ cup water and 1 stock concentrate to a boil in a small pot. Halve poblanos lengthwise; remove cores. Rub with a drizzle of oil. Season with salt and pepper. Roast on a baking sheet until soft, about 20 minutes.

Cook Rice and Prep

Once stock boils, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Meanwhile, halve, peel, and dice onion. Finely chop jalapeño, removing ribs and seeds for less heat.

Make Filling

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. Cook, tossing, until no longer pink, 4-5 minutes. Season with salt and pepper. Remove from heat.

Make Sauce

In another small pot, stir together half the 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. Place over medium-low heat and bring to a gentle simmer.

Stuff Poblanos

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. Place in same pan, nestling in remaining unused filling.

Finish and Serve

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.