Easy Stuffed Poblanos

Total Time

Prep/Total Time: 25 min.


4 servings

Updated: Jan. 09, 2024
My partner adores these saucy stuffed peppers—and I love how quickly they come together. Top with low-fat sour cream and your favorite salsa. —Jean Erhardt, Portland, Oregon


  • 1/2 pound Italian turkey sausage links, casings removed
  • 1/2 pound lean ground beef (90% lean)
  • 1 package (8.8 ounces) ready-to-serve Spanish rice
  • 4 large poblano peppers
  • 1 cup enchilada sauce
  • 1/2 cup shredded Mexican cheese blend
  • Minced fresh cilantro, optional


  1. Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking meat into crumbles; drain.
  2. Prepare rice according to package directions. Add rice to meat mixture.
  3. Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, carefully turn peppers.
  4. Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.

Test Kitchen tips
  • Prepared Spanish rice adds so much flavor with so little effort! If you have leftover Spanish rice, use about 2 cups cooked rice for the filling.
  • Bell peppers would also work in this recipe.
  • Peppers (Hot)
    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    Nutrition Facts

    2 stuffed pepper halves: 312 calories, 13g fat (4g saturated fat), 63mg cholesterol, 1039mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 22g protein.