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Chili-Stuffed Poblano Peppers

While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this stuffed poblano peppers recipe, which is one of our favorites. —Lorrie Grabczynski, Commerce Township, Michigan
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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


  • 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.
  • 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 until cheese is melted, 1-2 minutes longer.

Stuffed Poblano Peppers Tips

Are poblano peppers spicy?

No—poblano peppers aren’t very spicy at all. Peppers are measured on a heat scaled called Scoville heat units (SHU). On that scale, bell peppers score a 0, poblano peppers contain 1,500 SHU and jalapenos—which we all know for their spice level—contain 3,500 to 8,000 SHU. Some very spicy peppers rank into the millions! Poblanos are considered among the mildest peppers.

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

Bell peppers are an easy stand-in for poblanos. Sweet banana peppers—which are also milder than poblanos, containing up to 500 Scoville units—are another good alternative. Choose large, regularly shaped peppers so they’re easy to stuff.

What can I do with poblano peppers?

Stuffed poblano peppers are great, but you can do so much more with them—try these other poblano pepper recipes. Chiles rellenos are a classic, and we love this grilled vegetarian version. We also recommend these Chiles Rellenos Squares, which are an easy, cheesy appetizer inspired by the traditional dish.

Research contributed by Christine Rukavena, Taste of Home Book Editor
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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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  • Karen
    Feb 5, 2021

    I’ve made this recipe twice now. Fabulous! The only changes I made were using ground beef instead of turkey and added a jalapeño finely chopped. I make the filling ahead and store in the refrigerator overnight to let the flavors blend. I also make sure that I have enough leftovers so everybody can have a stuffed pepper with a fried egg on top for breakfast the next day. Mmmmmm!

  • riverwoman
    Jan 20, 2021

    We really enjoyed this recipe! I used ground chicken but otherwise followed the recipe. The next day we microwaved the leftovers and they were yummy again. May add a little more salt next time, and a little taco seasoning for more Mexican flavor. I never eat peppers, but will definitely make these again.

  • justmbeth
    Jan 9, 2021

    So good! I used poblanos from my garden. Flavor was so good I did not get any complaints that it was turkey.

  • Adele
    Sep 23, 2020

    Yum!!! Unfortunately, I had to live with chilli with beans because I couldn't get without. Next time, I might just try refried beans. but oh! These were so good!

  • Kathryn
    Aug 4, 2020

    Enjoyed by all.

  • debwah
    Apr 10, 2019

    No comment left

  • Shari
    Mar 5, 2018

    My family loved this recipe. We added a half pound of chorizo for a little extra heat. These recipe is fast, easy and delicious!

  • ofolks2
    Oct 6, 2017

    No comment left

  • jetluvs2cook
    Aug 15, 2017

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

  • MarineMom_texas
    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.