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As an emergency room doctor, I like to make dishes that are healthy without sacrificing great taste. These yummy stuffed peppers are family-friendly and nutritious, too. —Sonali Ruder, New York, New York
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Nutritional Facts 2 stuffed peppers with 2 tablespoons sour cream equals 539 calories, 28 g fat (11 g saturated fat), 147 mg cholesterol, 1,180 mg sodium, 33 g carbohydrate, 7 g fiber, 38 g protein.
Originally published as Poblanos Stuffed with Chipotle Turkey Chili in Country Woman August/September 2009, p31
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Reviewed on Oct. 19, 2011 by uneeda
not wanting to waste most of the can of chipolte chilis, I used the whole thing- a little spicy hot! still very good though.
Reviewed on Sep. 30, 2011 by stravnikoff
Very good! Great way to spice tasteless ground turkey up.
Reviewed on Sep. 18, 2011 by mrscrazyed1
Admittedly I altered this quite a bit, and will do more alterations in the future. Roasting the peppers didn't impart enough flavor for the work involved, and there were impossible to stuff. I ended up layering pieces of pepper with the chili mixture. Next time I'll use canned whole chili peppers. And I didn't have some of the ingredients and didn't want to specially purchase items that I might not use again, so used things that I had on hand: 93% ground beef instead of turkey, regular diced tomatoes and frozen corn. I thought the flavorings were absolutely perfect -- just enough spice with the chipotle pepper to notice it but not rip your head off. We really enjoyed this dish.
Reviewed on Sep. 06, 2011 by medewaard
This was so delicious! I added a little more adobo sauce and chipotle pepper. Charred the peppers on the grill. Will definitely make again!
Reviewed on Aug. 27, 2011 by kat7464
Sorry...wasn't too impressed. Trying to stuff limp peppers was impossible and the filling wasn't that great anyway. I did mix in half pepper jack to the cooled filling, which gave it some cohesiveness, then sprinkled the rest on top. The filling would be better suited to burritoes or a Mexican lasagna.
Reviewed on Aug. 18, 2011 by decar48
Made as stated without the salt. It was yummy. Don't miss the salt at all. My peppers were homegrown and small so ,I like another reviewer, sliced them in half and layered them on the bottom of the pan. Guess it could be called "poblano casserole" prepared that way.
Reviewed on Aug. 18, 2011 by joedebfry
My poblanos were overcooked and didn't hold their shape at all. I laid them in the bottom of the pan and put all the toppings on. They were delicious even though they didn't look as nice.
Reviewed on Aug. 16, 2011 by joedebfry
These were excellent! The poblanos must have been over-cooked; they didn't hold their shape at all. I laid them in the bottom of the baking pan and put the topping over the peppers to bake.
Reviewed on Aug. 15, 2011 by Durbymom
This was excellent! If you cook and eat at home you already eat less salt than most people! Just review the recipe and get off your soap box! It was delicious!
Reviewed on Aug. 15, 2011 by odawn
My son and I made these for dinner; they turned out great. Lots of flavor! As with any recipe, one can adjust the salt content to their taste. I used smoked sea salt, yummy!
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