Tex-Mex Turkey-Stuffed Peppers

with enchilada sauce and Oaxacan cheese

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

So maybe your stuffed pepper experience is limited to a few microwave meals or jalapeño poppers at your local wing place. No time like the present to expand your packed pepper preferences. These poblanos are stuffed with seasoned turkey and corn, and topped with cheese and cilantro. Delicious and easy-to-make, you'll be calling yourself a stuffed pepper connoisseur after cleaning your plate.

In Your Box (serves 2)

  • 3 Poblano Peppers
  • ¼ oz. Cilantro
  • 1 Red Onion
  • 12 oz. Ground Turkey
  • 3 oz. Corn Kernels
  • 1 Tbsp. Chile and Cumin Rub
  • Info
    3 oz. Shredded Oaxacan Cheese
  • 4 fl. oz. Red Enchilada Sauce

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Halve poblanos lengthwise. Remove seeds and ribs. Halve and peel onion. Cut halves into ½" dice. Mince cilantro, stems and leaves. If using steak strips or flank steak, separate into a single layer and pat dry.

  • Step 2 - Roast the Poblanos

    Roast the Poblanos

    Place poblanos on prepared baking sheet, cut side down. Spray peppers with cooking spray. Roast in hot oven until peppers are tender, but not completely cooked, 10-12 minutes. Don't worry if peppers char a bit; this adds flavor to the dish. While poblanos roast, cook turkey.

  • Step 3 - Cook the Turkey

    Cook the Turkey

    Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add ground turkey and a pinch of salt to hot pan and stir occasionally, breaking up with a spoon, until no pink remains, 8-10 minutes. If using ground beef, steak strips, or flank steak follow same instructions until no pink remains, 4-6 minutes. Transfer turkey to a mixing bowl. Keep pan over medium-high heat.

  • Step 4 - Cook the Filling

    Cook the Filling

    Add onion to hot pan and stir occasionally until lightly charred, 4-5 minutes. Add corn, seasoning rub, cilantro (reserve a pinch for garnish), and a pinch of salt. Stir occasionally until corn is heated and onion is tender, 2-3 minutes. Transfer filling to bowl with turkey. Stir to combine. Reserve pan; no need to wipe clean.

  • Step 5 - Assemble Poblanos and Finish Dish

    Assemble Poblanos and Finish Dish

    Carefully, flip poblanos so cut side is up and distribute filling evenly among halves. You may not use all the filling. Top with cheese. Roast until cheese is melted, 8-10 minutes. While poblanos roast, return pan used to cook filling to medium heat and add enchilada sauce to hot pan. Stir occasionally until heated through, 2-3 minutes. Remove from burner. Plate dish as pictured on front of card, placing enchilada sauce on a plate and topping with poblanos. Garnish with remaining cilantro. Bon appétit!

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