I love the spicy ground turkey filling in these Cheesy Stuffed Poblanos with Ground Turkey, and this tasty recipe is low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet friendly! Use the Recipes-by-Diet-Type Index to find more recipes like this one.
But I’m going to brag a little bit here and say that this new recipe for Cheesy Stuffed Poblanos with Ground Turkey is the biggest WOW of all the poblano chile recipes I’ve made so far!
It took some effort to make that happen though. This recipe was inspired by Poblanos Stuffed with Cheddar and Chicken from Fine Cooking Magazine, and that recipe sounded tasty if you didn’t mind roasting and peeling the chiles and wanted a stuffing that used rice. But when I set out to make an easier low-carb stuffed poblano with ground turkey I experimented with different options with both Jake and Kara, and also made them once myself before I had a version I was happy with.
Our keeper recipe for Cheesy Stuffed Poblanos with Ground Turkey simmers the ground turkey with green chile enchilada sauce and spices to get the turkey infused with amazing flavor; then a touch of lime juice, chopped poblano, sliced green onion, and grated mozzarella is stirred into the turkey mixture and it’s stuffed inside poblano halves that have been softened in the microwave. After the turkey filling is piled into the poblano shell, each one is topped with a little more mozzarella and they’re baked until the filling is bubbling hot and the cheese is melted and browned.
I couldn’t resist eating mine with some of my favorite sour cream squeezed on, but no matter how you eat these, they’re delicious!
Heat a little olive oil in a large frying pan and brown the ground turkey; then add the green chile enchilada sauce, garlic, cumin, salt, and pepper, and simmer until all the liquid is evaporated and the turkey has absorbed those flavors.
While the turkey simmers, cut two of the large Poblanos in half lengthwise, cut out the seeds and cut away them stem (I used kitchen shears for that). Then microwave them about 2-3 minutes, or just until they’re softened enough to be able to fully open for stuffing.
Chop up enough of the other Poblano to make 1/2 cup chopped poblano and slice 1/2 cup of green onion. (You can cut the onions and peppers a bit smaller if you don’t like the idea of biting into a piece of barely cooked chile pepper or green onion.) When the sauce has been reduced so the turkey mixture is fairly dry, turn off the heat and stir in the lime juice, chopped Poblano chile, sliced green pepper, and one cup of grated Mozzarella.
Heat the oven to 375F/190C and spray a baking dish with non-stick spray. Pick up each softened Poblano half and hold it over the pan with the meat as you pack in the filling. Top each one with about a tablespoon of grated Mozzarella. Bake 25-30 minutes, or until the filling is very hot and the cheese is melted and starting to brown.
Serve hot, with sour cream, hot sauce, or salsa to add at the table if desired!
1 lb. lean ground turkey
2 tsp. olive oil
1 can (10 oz.) Green Chile Enchilada Sauce, gluten-free if needed
(See note at the end of the recipe about this size can.)
1 T minced garlic
2 tsp. dried cumin
salt and fresh-ground black pepper to taste
1-2 T fresh or fresh-frozen lime juice (optional)
2 large Poblano Chiles + 1/2 cup chopped poblano pepper
(Buy three Poblanos; the third one can be a bit smaller.)
1 cup + 1/4 cup grated Mozzarella cheese
1/2 cup sliced green onion
Preheat oven to 375F/190C. Spray a baking dish (that’s large enough to hold four Poblano halves) with non-stick spray.
Heat the olive oil in a large frying pan. Add the ground turkey and cook over medium-high heat until the turkey is cooked through, any water is evaporated, and turkey is nicely browned. As it cooks, break it apart with your turner (or mash with an old fashioned potato masher like I do!) When the turkey is browned add the green chile enchilada sauce, minced garlic, dried cumin, salt, and pepper and simmer over medium-low heat until the sauce has reduced and the meat mixture looks dry.
While the turkey cooks, cut the two large Poblanos in half lengthwise; then use kitchen shears or a small knife to cut out the seeds and cut away the stem part. Discard seeds and stems; then put the chile halves on a plate and microwave 2-3 minutes, just until they’re barely softened enough to fully open to be stuffed. Chop enough of the other Poblano chile to make 1/2 cup chopped Poblano (or use it all if you’re a Poblano fan. You can chop the Poblano a bit smaller than I did if you prefer.) Slice 1/2 cup green onion.
When the turkey mixture has simmered enough that the bottom of the pan looks dry, turn off the heat. Stir in the lime juice, chopped Poblano and the sliced green onion. Then stir in the cup of grated Mozzarella. Hold the pepper half over the frying pan while you stuff each chile with the meat mixture (some will fall down into the pan!) You may need to pile it on and press down on it to use all the meat. Put filled peppers in the baking dish and top each one with about a tablespoon of additional grated Mozarella.
Bake 25-30 minutes, or until the filling is very hot and the cheese is melted and starting to brown. Serve hot, with sour cream, hot sauce, or salsa to add at the table if desired.
Note: My favorite brand of gluten-free green chile enchilada sauce comes in a 15 oz. can, but I chose to use Casa Fiesta Green Enchilada Sauce which comes in a 10 oz. can to limit the carbs, since this recipe only makes 4 servings. Look for the brand of green enchilada sauce with the least carbs, and if you only find the larger size can and want to use the full can you can do that, you’ll just have to simmer the meat mixture a little longer.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These stuffed Poblanos with lean ground turkey and cheese are a great dish for any phase of the South Beach Diet and most other low-carb eating plans. Look for green chile enchilada sauce with the lowest possible carbs; I used Casa Fiesta Green Enchilada Sauce which had only 10 carbs in the 10 oz. can.
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