Chili-Stuffed Poblano Peppers Recipe

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Chili-Stuffed Poblano Peppers Recipe
Chili-Stuffed Poblano Peppers Recipe photo by Taste of Home
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Chili-Stuffed Poblano Peppers Recipe

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5 3 4
Publisher Photo
While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this new favorite recipe. —Lorrie Grabczynski, Commerce Township, Michigan
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound lean ground turkey
  • 1 can (15 ounces) chili without beans
  • 1/4 teaspoon salt
  • 1-1/2 cups shredded Mexican cheese blend, divided
  • 1 medium tomato, finely chopped
  • 4 green onions, chopped
  • 4 large poblano peppers
  • 1 tablespoon olive oil

Directions

Preheat broiler. In a large skillet, cook turkey over medium heat 5-7 minutes or until no longer pink, breaking into crumbles; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions.
Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil. Broil 4 in. from heat until skins blister, about 5 minutes.
With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil 1-2 minutes longer or until cheese is melted. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chili-Stuffed Poblano Peppers in Simple & Delicious June/July 2015

Nutritional Facts

2 stuffed pepper halves: 496 calories, 30g fat (11g saturated fat), 134mg cholesterol, 913mg sodium, 17g carbohydrate (5g sugars, 4g fiber), 40g protein.

  • 1 pound lean ground turkey
  • 1 can (15 ounces) chili without beans
  • 1/4 teaspoon salt
  • 1-1/2 cups shredded Mexican cheese blend, divided
  • 1 medium tomato, finely chopped
  • 4 green onions, chopped
  • 4 large poblano peppers
  • 1 tablespoon olive oil
  1. Preheat broiler. In a large skillet, cook turkey over medium heat 5-7 minutes or until no longer pink, breaking into crumbles; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions.
  2. Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil. Broil 4 in. from heat until skins blister, about 5 minutes.
  3. With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil 1-2 minutes longer or until cheese is melted. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chili-Stuffed Poblano Peppers in Simple & Delicious June/July 2015

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Reviews forChili-Stuffed Poblano Peppers

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MY REVIEW
jetluvs2cook User ID: 1675049 271824
Reviewed Aug. 15, 2017

"Fast and easy meal! Used my homemade chili instead of the canned chili! A good recipe to use up leftover chili!"

MY REVIEW
MarineMom_texas User ID: 31788 253390
Reviewed Aug. 30, 2016

"I made this dish several weeks ago and it was a huge winner. I found two beautiful poblano peppers and made no changes to the recipe. The peppers give this dish a wonderful flavor and not hot at all. I highly recommend this recipe as a Volunteer Field Editor."

MY REVIEW
amehart User ID: 1464390 253383
Reviewed Aug. 30, 2016

"My husband loved these - he said it needed at least a 5-star rating, and I agree! He's already asked for them again next week. Super simple and quick meal!"

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