A flavorful, nutrient-packed meal with lean protein and bold southwestern flavors.
Looking for a nutritious, satisfying meal that doesn’t skimp on flavor? These Healthy Stuffed Poblano Peppers check all the boxes. Packed with lean ground turkey, black beans, and a delicious blend of spices, they bring bold southwestern flavors to your table while keeping things light and healthy. Plus, they’re easy to customize and perfect for meal prep!
With February being Heart Health Month, it’s a great time to focus on meals that support your well-being. Poblanos are mild, nutrient-rich peppers loaded with antioxidants, while black beans offer a great source of fiber and plant-based protein to support heart health. Using lean ground turkey instead of beef keeps this dish lighter, and a moderate amount of cheese adds just the right amount of indulgence. Whether you’re making this for a weeknight dinner or prepping ahead for a busy week, this dish is sure to be a hit.
Want to add more veggies or adjust the spice level? This recipe is flexible and easy to make your own. Let’s get started.
| Prep Time 20 mins | Cook Time 50 mins | Total Time 1 hour 10 mins |
Servings: 6
Ingredients
- 6 poblano peppers, halved and deseeded (gloves recommended!)
- 1 lb lean ground turkey
- 1 small onion, diced
- 4 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp dried oregano
- ¾ tsp ground cumin
- ¾ tsp black pepper
- ½ tsp salt
- 1 (15-oz) can black beans, drained and rinsed
- ½ cup corn kernels (fresh, canned, or frozen)
- 1 (16-oz) jar salsa (mild or spicy, your choice)
- ¼ cup fresh cilantro, chopped
- 3 oz cotija cheese, crumbled
- 4 oz sharp cheddar cheese, shredded
Instructions
Preheat the Oven
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
Prepare the Poblanos
Slice each poblano pepper in half lengthwise and remove the seeds and pith. Arrange them skin-side down on the baking sheet. (Wearing disposable gloves is recommended when handling poblanos.)
Make the Filling
In a large skillet over medium heat, cook the ground turkey for 5-6 minutes, breaking it apart as it browns.
Add onion and garlic, cooking for another 3-4 minutes until the onion softens.
Stir in the chili powder, oregano, cumin, salt, and pepper, mixing well.
Add the black beans, corn, and salsa and stir to combine. Let simmer for 1-2 minutes.
Remove from heat and fold in the chopped cilantro and crumbled cotija cheese.
Stuff and Bake
Spoon the filling evenly into each poblano half, arranging them snugly on the baking sheet.
Bake uncovered for 35-40 minutes until the peppers are tender.
Remove from the oven, sprinkle cheddar cheese over each pepper, and return to the oven for another 10 minutes, or until the cheese is melted.
Serve and Enjoy
Serve warm and enjoy!
Tips
- Want a softer pepper? Roast the poblanos beforehand to remove the skin and enhance their smoky flavor.
- Make it dairy-free by skipping the cheese or using a plant-based alternative.
- Boost the veggies by adding chopped bell peppers or zucchini to the filling.
- Spice it up with a dash of cayenne or extra jalapeños!
Serving Suggestions
Pair with:
- Cilantro-lime rice or cauliflower rice for a low-carb option.
- A fresh avocado and tomato salad.
- Greek yogurt or sour cream for a creamy topping.
Eating healthy doesn’t have to be boring! These Stuffed Poblano Peppers bring together wholesome ingredients, bold flavors, and an easy-to-make process that fits perfectly into any healthy eating plan. Whether you’re meal-prepping for the week or making a family dinner, this dish is packed with protein, fiber, and nutrients to keep you feeling full and energized.
With so many ways to customize this recipe, it’s sure to become a favorite in your kitchen. Give it a try and enjoy a satisfying meal that’s good for your heart and great for your taste buds. Enjoy!