Turkey and Rice Stuffed Poblanos
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 35 min
- Cost
- $15.00
- Nutrition
- 520 cal · 35g protein
- high-protein
- make-ahead
🍳 2 pans + 1 bowl · Picky-eater safe bet: plain rice
Turkey and Rice Stuffed Poblanos is a Mexican weeknight dinner that serves 4 and is on the table in about 50 minutes, for around $15 in groceries. You'll need 2 pans + 1 bowl, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Quick slaw (5 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 9x13 baking dishDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 4 count poblano peppers
- 1 lb 90% lean ground turkey
- 1½ cups cooked white rice
- 1 can low-sodium black beans (15 oz)
- 1 can red enchilada sauce (10 oz)
- 1 tsp ground cumin
- 1 count yellow onion
- 1½ cups shredded monterey jack cheese
- ½ cup sour cream
Steps
- Heat oven to 400°F. Halve the poblanos lengthwise and remove seeds. Microwave on a plate with a splash of water, covered, 3 minutes to soften.
- Brown the turkey and diced onion in a skillet 7 minutes, until the turkey reaches 165°F. Stir in cumin, rice, rinsed and drained beans, half the enchilada sauce and half the cheese.
- Arrange peppers cut-side up in a 9x13 dish and pack with filling.
- Spoon remaining sauce over, top with the rest of the cheese and bake 20 minutes until bubbly.
- Serve with sour cream.
- Picky eater? Serve the extra filling plain in a bowl, no pepper.
- Make ahead: fill the peppers up to a day ahead, cover and chill. Bake 5 to 10 minutes longer.
On the side: Quick slaw (5 min)
1 bag coleslaw mix, 1 bottle coleslaw dressing
- Toss the coleslaw mix with the dressing. Let it sit a few minutes before serving.
Nutrition per serving
- Protein
- 35 g
- Carbohydrates
- 42 g
- Fiber
- 6 g
- Sugar
- 3 g
- Fat
- 19 g
- Saturated fat
- 10 g
- Sodium
- 820 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop