These baked Turkey Enchilada Stuffed Poblanos Rellenos are peppers stuffed with a flavorful ground turkey filling, topped with my homemade enchilada sauce and cheese.
Turkey Enchilada Stuffed Poblanos Rellenos
Turkey Enchilada Stuffed Poblanos RellenosThese are so much lighter than restaurant chile rellenos which are typically battered in egg and deep fried. You may also like Chicken Enchilada Zucchini Roll Ups, Spaghetti Squash Enchilada Bowls and Enchilada Soup.
Poblano peppers have thicker skins than bell peppers, so they are roasted first to remove the skin, much like you would do with roasted bell peppers. This lends to the smokey flavor of these stuffed peppers, which are mildly spicy, cheesy and delicious! You can use canned enchilada sauce, but I highly recommend my easy homemade enchilada sauce recipe instead – you’ll thank me later!
Serve them with rice and re-fried beans, a few slices of avocado or to keep it low-carb they would be great with cauliflower rice. You can easily double or triple the recipe, and leftovers freeze and reheat well. Enjoy!
Turkey Enchilada Stuffed Poblanos Rellenos
Ingredients
For the poblanos:
- 4 large fresh poblano chiles
- 1 1/4 cups homemade enchilada sauce
- 1/2 cup Colby-Jack shredded cheese blend
- cilantro sprigs or chopped scallions, for garnish
For the turkey:
- 12 oz 93% lean ground turkey
- 1/4 cup onion, finely chopped
- 2 cloves minced garlic
- 1/2 medium tomato, chopped
- 1/4 cup bell pepper, finely chopped
- 2 tbsp cilantro
- 2 oz canned tomato sauce
- kosher salt
- fresh ground pepper
- 3/4 tsp ground cumin
- 1/8 tsp oregano
- 1 bay leaf
Instructions
To roast the peppers:
- Lay the poblano peppers on a work surface so they sit flat naturally without rolling.
- Using a small, sharp knife, cut a lengthwise slit along one side of each of the poblano peppers, then make a small cross-wise slit along the top to create a T-shaped slit, careful not to cut the stem off. Carefully cut out and remove the core, then scoop out the seeds.
- Using tongs, roast the poblano chiles over an open flame such as the grill, broiler or stovetop, turning often until the skin is completely blistered.
- Transfer to a plastic bag (or place in a bowl and cover with plastic wrap) and let steam for 10 to 15 minutes to loosen the skins. Once they are cool enough to handle, use a butter knife to scrape away the charred skins and discard, careful not to tear the peppers.
- Set the roasted poblanos aside.
- Preheat the oven to 350°F.
- Pour 1-1/4 cups of the sauce into the bottom of a 9 x 12-inch casserole dish.
- To make the turkey:
- Meanwhile, brown the ground turkey on medium heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces.
- Add the chopped onions, garlic, pepper, tomato and cilantro and continue cooking on a low heat.
- Add cumin, oregano, bay leaves, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well, reduce heat to low and simmer covered about 15 minutes.
- Carefully stuff about 1/2 cup of the turkey mixture into each poblano pepper.
- Place the peppers seam side up over the sauce in the baking dish and top each with 2 tbsp of cheese.
- Cover the dish tightly with foil and bake in the oven until hot and bubbly, about 30 minutes.
- Serve hot topped with cilantro or scallions on top.
Last Step:
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