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.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Halve poblanos lengthwise. Remove seeds and ribs.
Halve and peel onion. Cut halves into ½" dice.
Mince cilantro, stems and leaves.
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.
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, follow same instructions until no pink remains, 4-6 minutes.
Transfer turkey to a mixing bowl. Keep pan over medium-high heat.
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.
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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