Spicy Stuffed Poblano Peppers with Turkey and Beef
These stuffed poblano peppers are a hearty, protein-packed dinner that brings a little heat to your table.
- Prep10 min
- Cook15 min
- Total25 min
- DifficultyEasy
- Servings4
Poblano peppers are mild with a subtle kick, making them perfect for stuffing. Here, they're filled with a savory mixture of turkey sausage and ground beef, then topped with enchilada sauce and melted cheese.
This recipe is quick enough for a weeknight but satisfying enough to feel like a special meal. The broiler gives the peppers a slightly charred, blistered skin that adds depth to every bite.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the broiler. In a large skillet, sauté the turkey sausage and ground beef over medium heat until the meat is no longer pink, about 5 to 7 minutes. Break up any large chunks with a spoon. Drain off the excess fat.
- Cook the Spanish rice according to the package instructions. Then stir the cooked rice into the meat mixture.
- Cut the poblano peppers in half lengthwise and remove the seeds. Line a 15x10x1-inch baking pan with foil and place the peppers cut side down. Broil them 4 inches from the heat until the skins blister, about 5 minutes. Using tongs, carefully flip the peppers over.
- Spoon the turkey-rice mixture into the pepper halves. Top each with enchilada sauce and sprinkle generously with the cheese blend. Return to the broiler and cook until the cheese is melted and bubbly, 1 to 2 minutes. If desired, garnish with chopped cilantro before serving.
💡 Tips
- If you prefer less heat, remove the seeds and membranes thoroughly; for more heat, leave some seeds in.
- You can substitute the Spanish rice with any leftover cooked rice, but adjust seasoning accordingly.
- Serve with a dollop of sour cream or guacamole to balance the spice.
Inspired by a recipe from Taste of Home