Chili-Stuffed Poblano Peppers

Total Time
Prep/Total Time: 30 min.

Updated on Oct. 13, 2024

For an updated version of an old favorite, try these chili-stuffed poblano peppers. They're loaded with hearty meat and chili, plus a few extra tasty ingredients for good measure!

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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

Filling for Taste of Home Chili Stuffed Poblano Peppers in a white skilletSheri Silver for Taste of Home

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

Blistered poblano peppers for Taste of Home Chili Stuffed Poblano Peppers on a white baking sheetSheri Silver for Taste of Home

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

Taste of Home Chili Stuffed Poblano Peppers on a white baking sheetSheri Silver for Taste of Home

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.

Taste Of Home Chili Stuffed Poblano Peppers On White PlatesSheri Silver for Taste of Home

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

Taste of Home Chili Stuffed Poblano Peppers on a white plateSheri Silver for Taste of Home

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.

Watch How to Make Chili-Stuffed Poblano Peppers

Chili-Stuffed Poblano Peppers

Prep Time 20 min
Cook Time 10 min
Yield 4 servings

Ingredients

  • 1 pound lean ground turkey (93% lean)
  • 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

  1. Preheat broiler. In a large skillet over medium heat, cook turkey, crumbling meat, until no longer pink, 5-7 minutes; 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 until cheese is melted, 1-2 minutes longer.

Nutrition Facts

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

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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, stuffed poblano peppers. —Lorrie Grabczynski, Commerce Township, Michigan
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