Chili-Stuffed Poblano Peppers

While bell peppers may be the most common pepper used for stuffing, this chili-stuffed poblano peppers recipe proves that re-inventing the wheel is sometimes totally worth it. While certainly not spicy, poblano peppers are similar to a green bell but with a little more kick. If you have an aversion to spice, don’t worry: cooking poblanos mellows them out even more. This dish is a palate-pleasing, non-spicy stuffed pepper recipe. The meat and chili make it a hearty one, too.

Ingredients for Chili-Stuffed Poblano Peppers

• Turkey: Use 93% lean ground turkey for the best results.
• Chili: This recipe calls for chili without beans. Pre-made is easiest, but you can use homemade no-bean chili if you’d like.
• Salt: Salt really brings out the flavor of the turkey.
• Cheese: Opt for a shredded Mexican cheese blend. It’ll contain some of the best melting cheeses.
• Tomato: A medium tomato, finely chopped, adds juiciness and flavor that can’t be skipped.
• Green onions: Finely chopped green onions will add a touch of color or freshness.
• Poblano peppers: Look for large, uniform poblano peppers.
• Olive oil: Go for a mild or medium EVOO so as not to overpower the rest of the flavors.

Directions

Step 1: Cook the turkey

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Preheat broiler. In a large skillet over medium heat, crumble and cook turkey for five to seven minutes, or until no longer pink; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions.

Step 2: Prep the peppers

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While the turkey is cooking, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil. Broil four inches from heat, or until skins are blistered; about five minutes.

Step 3: Stuff the peppers

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Remove the peppers from the oven, then flip them over with tongs. Fill with turkey mixture; sprinkle with remaining cheese. Broil until cheese is melted, or one to two minutes longer.

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Chili-Stuffed Poblano Pepper Recipe Variations

• Swap peppers: There are many pepper types out there. If you want a smaller portion, use sweet Carmen peppers. Bell peppers are a popular pepper to use as well.
• Switch up the meat: Ground beef, chicken or pork all work well in this recipe.
• Skip the meat: If you’d like a meatless version, you can substitute the meat for diced mushrooms, black beans or plant-based meat.

How to Store Chili-Stuffed Poblano Peppers

Store any leftovers in an airtight container. Enjoy them for up to four days. Additionally, they can be frozen in an airtight freezer-safe storage container for up to three months.

How do you reheat chili-stuffed poblano peppers?

It’s best to warm these leftovers in the oven. Place the peppers in a baking dish, cover with foil and bake until heated through. For extra color, remove the foil for the last few minutes of heating.

Chili-Stuffed Poblano Peppers Tips

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Are poblano peppers spicy?

Poblano peppers are not very spicy at all. According to SHU (Scoville heat units, which is a heat scale used to measure peppers and other spicy plants), poblanos score 1,500 SHU. Comparatively, bell peppers score a zero, while jalapeños – which we all know for their spice level – contain 3,500 to 8,000 SHU. Amazingly, some very spicy peppers score into the millions. Poblanos are considered among the mildest peppers.

What other types of peppers could I use in this recipe?

For a non-spicy, easy stand-in, bell peppers are your best bet. Choose large, regularly shaped peppers so they’re easy to de-seed and stuff.

What can I do with poblano peppers?

If this chili-stuffed poblano peppers recipe made you fall in love with the pepper, there are a ton of pobalno recipes to try next. Chiles Rellenos are a classic; the pepper is stuffed with gooey cheese, breaded and fried. We also recommend this slow-cooker chicken enchilada soup that requires no stuffing.