Stuffed Poblano Peppers – loaded with lean ground turkey, hearty rice and black beans, nutritious tomatoes and corn, and finished with melty cheese. It’s a Tex-Mex recipe that’s brimming with flavor!
Many of you have had classic stuffed peppers and these are similar but with a Southwestern flavor and poblano peppers (aka pasilla peppers) are used instead of bell peppers. Plus these are a bit of a healthier option too.
They come together easily and no boiling is required beforehand. You’ll just bake the peppers until they start to soften and while they bake you make the filling in a skillet on the stovetop. Then stuff the peppers and finish them off in the oven.
You really don’t need much else to serve with them, though if you wanted something else you can’t go wrong with tortilla chips, NEW Compact Automatic Open Rainkist Black/Gold Nylon Umbrella 43 and Vintage ARCHER 4-WAY Distribution AMPLIFIER 50-400MHz VCR / VHF.
The key here is just to find the larger poblano peppers at the grocery store (those little ones wont fit much filling), and I like to find some that will sit flat on each side if possible.