Stuffed Poblano Peppers

Combining pure comfort with hearty, healthy ingredients, stuffed poblano peppers deserve a spot on your regular rotation of easy weeknight dinners. What makes this recipe so simple? We use prepared rice and enchilada sauce, which saves tons of time without sacrificing an ounce of flavor.

Quick and easy to make (we’re talking less than 30 minutes from start to finish), stuffed poblanos are packed with a mouthwatering mixture of Italian turkey sausage and lean ground beef combined with spicy Spanish rice. We layer enchilada sauce and plenty of cheese over the filling, then broil the stuffed poblanos for a minute or two until that cheese melts into all the peppers’ nooks and crannies. A weeknight hero, our stuffed poblano pepper recipe can double up as a brilliant meal prep recipe for the week ahead.

What is a poblano pepper?

Hovering between 1,000 and 2,000 Scoville units, these mild peppers are featured in everything from chili verde to slow-cooked chicken enchilada soup. Unlike a mild green bell pepper, poblanos do have a bit of heat to them, which makes them ideal for introducing a touch of spice to guacamole, salsa and other dips.

In their dried form, poblanos become ancho chilis, a near-ubiquitous pepper across Mexican cuisine that’s also found in many of the best chili recipes. Anchos are loved for their wonderfully sweet, smoky, almost chocolate-like flavor.

Ingredients for Stuffed Poblano Peppers

• Sausage: Italian turkey sausage is chock-full of garlic, aromatic Mediterranean herbs and diced bell pepper. It’s lean, high in protein and outrageously delicious. When I’m craving a richer flavor, I swap in chorizo for the sausage.
• Beef: Pick up lean (85%) to extra lean (90%) ground beef.
• Rice: A package of Spanish rice delivers tons of flavor with minimal effort. If last night was Taco Tuesday or you have leftover Mexican rice or Spanish rice from chorizo burrito bowls, stuffed peppers are a genius way to finish it off.
• Poblano peppers: There’s an art to picking a good poblano pepper but, thankfully, it’s a skill anyone can learn. Look for peppers that are free from spots and have wrinkle-free, glossy, dark green skin.
• Enchilada sauce: There’s a jar of homemade red enchilada sauce that lives in my freezer for these occasions, but as with the rice, using store-bought enchilada sauce will save you loads of time without skimping on flavor.
• Cheese: Mexican cheese blends are the go-to, but most types of cheese work seamlessly in this stuffed poblanos recipe. Oaxaca cheese is a personal favorite.
• Cilantro: This citrusy herb crops up in many Mexican recipes, lifting and brightening dishes. Folks looking for a cilantro substitute in this stuffed poblano pepper recipe can try parsley, chopped celery leaves or green onions.

Directions

Step 1: Cook the beef and turkey

Preheat the broiler. In a large skillet, saute the turkey and beef over medium heat until the meat is no longer pink, five to seven minutes. Break up any large chunks into smaller pieces. Drain the excess fat.

Step 2: Make the rice

Cook the rice according to the instructions on the package. Stir the rice into the meat mixture.

Step 3: Broil the poblanos

Cut the peppers lengthwise in half and scrape out the seeds. Line a 15x10x1-inch baking pan with foil, then arrange the peppers cut side down. Broil 4 inches from heat until the skins blister, about five minutes. Using a pair of tongs, carefully flip the peppers.

Step 4: Stuff and broil the peppers

Spoon the turkey mixture into the peppers. Top each pepper with enchilada sauce and sprinkle with plenty of cheese. Broil until the cheese is melted, one to two minutes longer. If desired, garnish with chopped cilantro.

ELLIE CROWLEY FOR TASTE OF HOME

Stuffed Poblano Pepper Variations

• Swap in bell peppers: Folks looking for a milder, less spicy flavor can replace poblanos in favor of bell peppers. Green bell peppers have the most similar flavor profile, but any color works beautifully in stuffed pepper recipes.
• Make chili-stuffed poblanos: Leftover chili is just begging to be used in stuffed peppers. Fiery, flavorful and hearty chili-stuffed poblanos peppers are sheer delight to the palate.
• Add seasonings: The Italian sausage, rice and enchilada sauce boast plenty of herbs and spices, but an extra dash of cumin, chili powder, onion powder or oregano is never out of place in this stuffed poblano pepper recipe.
• Mix in beans: Pinto, black or kidney beans transform stuffed poblanos into an incredibly hearty meal. Add beans to the turkey-beef combo or skip the meat for a tasty veggie version.

How to Store Stuffed Poblano Peppers

Allow the stuffed poblanos to cool, then place them in an airtight container. Stash the peppers in the fridge until you’re ready for round two.

How long do stuffed poblanos last?

When stowed in the refrigerator, your stuffed poblanos will last three to five days.

How do you reheat stuffed poblano peppers?

The oven is my preferred way to reheat stuffed peppers. Pop the peppers into a baking dish and cover them with foil. Bake at 350°F for 10 to 15 minutes or until the poblanos are piping hot. For a faster reheat, stick the poblanos on a microwave-safe plate and drizzle a little water over them to help keep the filling from drying out. Reheat on high in 30-second intervals until hot.

Can you make stuffed poblano peppers ahead of time?

Stuffed peppers taste best hot out of the oven, but several components can be prepped in advance. The peppers can be broiled up to two days before assembling and serving them, while the meat and rice filling can be made a day or two in advance. The filling’s flavor only improves with time, especially if you season the meat with additional spices. Make homemade enchilada sauce up to three days ahead of time. You can also build the stuffed poblanos the night before to throw into the oven the next day as a quick, healthy meal prep idea.

Stuffed Poblano Pepper Tips

ELLIE CROWLEY FOR TASTE OF HOME

What’s the best way to cut and clean poblano peppers?

While poblano peppers aren’t super spicy, there’s enough capsaicin (the compound that gives peppers their heat) in the oils to irritate your eyes if you accidentally touch your face after cutting them. Pull on a pair of disposable gloves before prepping the peppers. If opting for a glove-free approach, don’t forget to wash your hands well after handling the poblanos.

Cut the pepper in half lengthwise and separate the halves. Carefully cut away the white pith, then gently scrape the seeds away with your knife. Spicy recipe fans can leave some seeds in the peppers for extra heat.

Do you need to peel poblano peppers before stuffing them?

To peel or not to peel is entirely up to you. Removing the skin is incredibly easy. After broiling the peppers, put them in a container with a lid and leave them for 10 to 15 minutes. They’ll steam during this time, softening the skin and making it a breeze to remove—just make sure they’re cool enough to handle before you try peeling away the skin.

What can you serve with stuffed poblano peppers?

Salads are a welcome way to balance all that cheesy, meaty goodness. A classic Caesar salad, peach mango caprese salad or spinach salad with hot bacon dressing always hits the mark, and I definitely recommend a bowl of esquites (aka Mexican street corn salad) if you want to serve up sides with complementary flavors.