Stuffed Poblano Peppers

Hey there friends! So, by now many of you know that I had my beautiful baby girl about 6 weeks ago. I sincerely¬†apologize for completely ignoring my blog in the final months of my pregnancy and first weeks of motherhood but…I’m sure you can understand why. =)


In hopes to win you back I want to share what I have been up to, you know, aside from Netflix/HGTV binge watching, and sleep walking through Target or Kroger with a baby in one hand and Starbucks in the other. I also have had more time this week to really get creative in the kitchen with what ingredients I happen to have on hand, as you can imagine, it is hard to run to the store if I forget something.


These stuffed peppers are SUPER easy to make. Especially if you have leftover meat like I did and can throw that in a bell pepper as shown below, bake, and serve with rice for an impressive looking dinner with minimal effort.

Try these out this weekend! I promise they won’t disappoint!


Stuffed Poblano Peppers

Servings: 2



  • 2 poblano peppers
  • 1 lb ground turkey (or beef if you prefer)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 can no-salt added diced tomatoes
  • 2 Tbsp. ground cumin
  • 1 Tbsp. chili powder
  • 1/2 tsp. salt (or to taste)
  • 1 tsp. fresh ground pepper (or to taste)
  • 2 tsp. olive oil
  • 1/2 cup shredded cheddar cheese


  1. Preheat oven to 375 degrees F.
  2. In dutch oven or large saucepan over medium high heat, heat olive oil, add in turkey and cook until no longer pink. Drain excess fat, set aside. To same pot, add onion and garlic and saute until translucent.
  3. Add turkey into pot with garlic and onion. Add in spices (cumin, chili powder, salt, pepper) and tomatoes. Simmer for minimum of 10 minutes.
  4. Slice a “cap” off of poblano peppers by removing a sliver of the pepper lengthwise on one side creating a bowl to place the meat mixture into. Do not cut all the way through both sides of the pepper. You should be able to stuff it full and for it to lay flat on baking sheet. Remove any veins and seeds.
    1. Note: Add the extra poblano from the caps removed into meat mixture to reduce waste!
  5. Stuff meat mixture into peppers, filling as much as possible.
  6. In casserole dish or on baking sheet lined with either foil or parchment paper, add filled poblano peppers. Bake for 30-40 minutes or until peppers are tender. Take out of oven, top with cheese, then place back into oven for an additional 5-10 minutes or until cheese is melted.
  7. Serve over brown rice and top with sour cream, guacamole, taco sauce, or salsa.