Save on Pinterest

Poblanos Stuffed with Chipotle Turkey Chili

Total Time

Prep: 35 min. Bake: 10 min.


4 servings

Updated: Sep. 14, 2022
As an emergency room doctor, I stay pretty busy. But when I'm home, I enjoy cooking dishes that are healthy yet full of flavor. Using two varieties of peppers in this dish really punches up the taste. —Sonali Ruder, New York, New York
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 8 poblano peppers
  • 1 package (20 ounces) lean ground turkey
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1 tablespoon minced chipotle pepper in adobo sauce
  • 2 teaspoons adobo sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 3 tablespoons minced fresh cilantro, divided
  • 1 cup shredded Mexican cheese blend
  • 1/2 cup reduced-fat sour cream


  1. Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
  2. Meanwhile, in a large nonstick skillet over medium heat, cook the turkey, onion and garlic in oil until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, corn, chipotle pepper, adobo sauce, salt, cumin, chili powder and pepper; heat through. Remove from the heat; stir in 2 tablespoons cilantro. Set aside.
  3. Preheat oven to 375°. Peel off and discard charred skins from poblanos. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1/2 cup turkey mixture.
  4. Place peppers in a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, until cheese is melted, 10-15 minutes. Sprinkle with remaining cilantro. Serve with sour cream.

Nutrition Facts

2 stuffed peppers: 539 calories, 28g fat (11g saturated fat), 147mg cholesterol, 1180mg sodium, 33g carbohydrate (15g sugars, 7g fiber), 38g protein.

Recommended Video