Spicy stuffed poblano peppers

Stuffed peppers is one of our favorite meals and with the lake effect snow we had today, stuffed peppers with a kick hit the spot. I paired the stuffed poblano peppers with orzo cooked in chicken stock and corn.

We had two large poblano peppers and two small poblano peppers, so the recipe below does make some leftover filling, which would be good as taco filling or taco salad.


  • 4 poblano peppers (washed and dried) with one side cut off and seeded (save the seeds)
  • 1 lb. ground turkey
  • taco seasoning
  • 5-10 baby carrots diced
  • 1 habanero, finely diced
  • 1 bunch green onions, white parts sliced
  • 1 tomato, diced
  • 2 garlic cloves
  • 3 T. hot salsa (I used Herdez salsa casera, hot)

What I did:

  • Sauteed the ground turkey in a nonstick pan with a drizzle of olive oil. To this I added taco seasoning. Once cooked, I set it aside to cool.
  • Chopped the carrots, green onions, garlic, tomato and habanero, and mixed in a bowl.
  • Preheated the oven to¬† 425 degrees.
  • Mixed the turkey and veg mixture together.
  • Cleaned the poblano peppers (washed, dried, cut about 1/4 of the pepper off and seeded)
  • Added seeds from two peppers into the meat mixture.
  • Oiled the skins of the poblano peppers and placed them in a baking dish (I used our Le Creuset).
  • Stuffed the poblano peppers with the meat mixture.
  • Topped with Mexican cheese.
  • Placed into the oven for 20 minutes or until the cheese started to brown.


Related posts:

  1. Stuffed peppers that go to 11
  2. Fall recipe- stuffed acorn squash
  3. Turkey Tortilla Soup
  4. Quick chicken tacos with salsa verde
  5. Spicy, cheesy burger on a pretzel bun

About the Author

PR gal and foodie. Half of HouseoFoodies and half of Spruce Phoenix, a real estate investment company.