Kalyn's Kitchen

Stuffed Poblanos with Ground Turkey (Video)

Stuffed Poblanos with Ground Turkey have a deliciously cheesy filling, and I love this tasty recipe that uses my favorite Poblano chiles! 

PIN Stuffed Poblanos to make them later!

Cheesy Stuffed Poblanos with Ground Turkey found on KalynsKitchen.com

For Friday Favorites today I’m reminding you about these absolutely delicious Stuffed Poblanos with Ground Turkey and even if you haven’t ever eaten Poblano chiles or made this type of stuffed poblano recipe, you should try this right away!  Every time I’ve used Poblano chiles in a recipe I’ve fallen for them a bit more, but I still think this recipe for Stuffed Poblanos is the biggest WOW of all the Poblano chile recipes I’ve made! 

When I set out to make a low-carb stuffed chile pepper with ground turkey I tried experiments with both Jake and Kara, and then made them once more myself before I had a version I was happy with. But the recipe you see here is a winner, and it’s been really popular on the blog. And if you’re not a ground turkey fan, this would also be delicious made with ground beef.

Our keeper recipe for simmers the ground turkey with green chile enchilada sauce and spices to get the turkey infused with 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. These are so, so delicious! 

What ingredients do you need for this recipe?

  • ground turkey
  • olive oil
  • 10 oz. can Green Chile Enchilada Sauce (affiliate link)
  • Minced Garlic (affiliate link)
  • dried cumin
  • salt and fresh-ground black pepper to taste
  • fresh or fresh-frozen lime juice (see notes)
  • Poblano Chiles 
  • grated Mozzarella cheese
  • green onion

What are Poblano (or Pasilla) Chiles?

For a while now I’ve been infatuated with slightly-spicy Poblano chiles, which are often called Pasilla chiles in U.S. grocery stores. Poblanos have a milder flavor and are a medium-sized chile.

What else can you make with Poblano Chiles?

I’ve Poblano chiles in recipes like Low-Carb Turkey Enchilada Casserole, Cauliflower Rice Southwestern Stuffed Peppers, and Instant Pot Southwestern Pork Stew and I’ve loved them in every dish where I’ve used them!

Cheesy Stuffed Poblanos with Ground Turkey process shots collage

How to Make Stuffed Poblanos with Ground Turkey:

(Scroll down for complete printable recipe, including nutritional information.)

  1. Heat the oven to 375F/190C and spray a baking dish with non-stick spray.
  2. Heat a little olive oil in a large frying pan and brown the ground turkey; then add the Green Chile Enchilada Sauce (affiliate link), Minced Garlic (affiliate link), cumin, salt, and pepper, and simmer until all the liquid is evaporated and the turkey has absorbed those flavors.
  3. 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 (affiliate link) for that. Then microwave them about 2-3 minutes, or just until they’re softened enough to be able to fully open for stuffing.
  4. 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.)
  5. 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.
  6. Pick up each softened Poblano half and hold it over the pan with the meat as you pack in the filling.
  7. Top each one with about a tablespoon of grated Mozzarella.
  8. Bake 25-30 minutes, or until the filling is very hot and the cheese is melted and starting to brown.
  9. Serve hot, with sour cream, hot sauce, or salsa to add at the table if desired!

Stuffed Poblanos with Ground Turkey shown in serving dish with melted cheese

More Yummy Low-Carb Mexican Food:

Low-Carb and Keto Mexican Food Dinners 
Green Chile Shredded Beef Cabbage Bowl 
Ten Low-Carb Mexican Food Favorites

Cheesy Stuffed Poblanos with Ground Turkey found on KalynsKitchen.com

Stuffed Poblanos with Ground Turkey

Yield 4 servings
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

I love the spicy ground turkey filling in these Stuffed Poblanos with Ground Turkey, or use ground beef if you prefer.


  • 1 lb. ground turkey (see notes)
  • 2 tsp. olive oil
  • 1 10 oz. can Green Chile Enchilada Sauce, gluten-free if needed (see notes)
  • 1 T minced garlic
  • 2 tsp. dried cumin
  • salt and fresh-ground black pepper to taste
  • 2 T fresh or fresh-frozen lime juice (see notes)
  • 2 large Poblano Chiles + 1/2 cup chopped poblano pepper (see notes)
  • 1 1/4 cups grated Mozzarella cheese
  • 1/2 cup sliced green onion


  1. Preheat oven to 375F/190C. Spray a baking dish (that’s large enough to hold four Poblano halves) with non-stick spray.
  2. 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 (affiliate link) like I do!
  3. 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.
  4. While the turkey cooks, cut the two large Poblanos in half lengthwise; then use kitchen shears (affiliate link) or a small knife to cut out the seeds and cut away the stem part.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Put filled peppers in the baking dish and top each one with about a tablespoon of additional grated Mozarella.
  10. Bake 25-30 minutes, or until the filling is very hot and the cheese is melted and starting to brown.
  11. Serve hot, with sour cream, hot sauce, or salsa to add at the table if desired.


Buy three Poblanos; the third one can be a bit smaller.

I used Casa Fiesta Green Enchilada Sauce (affiliate link) which comes in a 10 oz. that only contains ten carbs in the whole can. 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.

I used my fresh-frozen lime juice. Lime juice is definitely optional, or use less if you're not a big fan of lime.

This recipe was inspired by Poblanos Stuffed with Cheddar and Chicken and perfected with help from Jake and Kara.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 480Total Fat: 31gSaturated Fat: 10gUnsaturated Fat: 17gCholesterol: 148mgSodium: 604mgCarbohydrates: 6.5gFiber: 3gSugar: 7gProtein: 39g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Cheesy Stuffed Poblanos with Ground Turkey thumbnail photo

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 original 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 (affiliate link) which had only 10 carbs in the 10 oz. can.

Find More Recipes Like This One:
Use Oven Dinners to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Cheesy Stuffed Poblanos with Ground Turkey were first posted March 13, 2016 and last updated with more information in 2021.

Pinterest image of Stuffed Poblanos with Ground Turkey

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    37 Comments on “Stuffed Poblanos with Ground Turkey (Video)”

  1. Prepared this yesterday. Will have to give it another try soon. Dish had potential, and great reviews. We prefer beef vs turkey, so that is what we used. My experience was 1) parts of our poblanos were under cooked (our 1st time cooking poblanos); texture is everything in a cooked poblano. 2) following this recipe, the meat mixture ultimately had the texture of rehydrated boiled ground beef. My suggestion would be to put all of the spices, chopped onion and ground beef in a searing HOT skillet to brown (not cook) the ground beef. Lower heat and add the garlic for a one-minute sauté. I would not allow my ground beef to simmer in the Green Chile Enchilada Sauce because it ends up with the texture and taste of boiled ground beef. The ground beef gets plenty done in a 375F for 25 min. No need to simmering too. I guess the Green Chile Enchilada sauce would just have to be reduced by itself. I have to admit, it had a GREAT presentation when finished.

    • I enjoyed the taste of the turkey simmered in the green chile enchilada sauce, and many people have made this and enjoyed it. Of course you’re always free to adapt recipes to fit your preferences.

      • Kayln, indeed, you are absolutely right. I had mentioned that was our 1st time ever making poblanos. The one step I see different (missing?) is poblanos are typically “peeled” after cooking, aren’t they? Just curious.

      • I’ve cooked them many times and never peeled them for use in a recipe like this. Roasted peppers are usually peeled, (see my post about how to roast chiles on a barbecue grill) but personally I don’t think peeling would be helpful or beneficial in this recipe.

  2. Simply awesome.  Paired with Butter Chardonnay.   I wouldn’t change a thing. Love Love These!!

  3. Thank you for the delicious and thoughtful recipe. This is the 2nd time I’ve made these, and just like the first time, they came out amazing and tasty.

  4. Made this last night for dinner, and it was perfect! I used a shredded mexican cheese, because it is what I had on hand.

    My husband (who is not a veggie lover) went back for seconds! I planned on having this tomorrow for leftovers, but there were none!! haha

    Thanks for sharing this recipe. We will definitely be adding it to the rotation. 🙂

  5. Thanks for the Pasilla tip!  Will be on the lookout for Pasilla and/ or Poblano Peppers. 

  6. Hubby came home from the office with what I guessed were poblano peppers and I prepared this recipe as directed with excellent results. 10oz can green enchilada sauce was more than enough for 1lb ground turkey. Served with sour cream and hot sauce as suggested, with sliced cucumbers on a bed of lettuce on the side.  Delicious as were the leftovers reheated in microwave later in the week. Now where to find poblanos so we can enjoy this excellent recipe again!  

  7. Really tasty and filling! It’s a great leftover as well (made it for two dinners.) Thanks for the great recipe! It’s going into the rotation.

  8. Thanks for sharing the wonderful recipe! Made it for dinner last night and it was delicious! I added some chopped onions and used the Mexican cheese blend instead, came out perfect. Thank you again for a well-written recipe.

  9. So tasty!!! My poblanos got a little soggy, but that’s my fault! I think next time I’ll just chop them all up, mix them in, and use it for tostadas! 

  10. I made these tonight and my husband and I really enjoyed them. I changed a few things…I added a 1/4 chopped onion to the ground turkey when browning it. I also increased the garlic by 1/2 tablespoon (we love garlic) and not being fans of too much cumin, i decreased that to 1/2 teaspoon and added a rounded 1/4 teaspoon of Mexican oregano, 1/2 teaspoon each of onion powder and garlic powder, 1/4 teaspoon paprika and a pinch of cinnamon. The poblanos I had were hot so I elected to leave out the chopped chilis, to keep down the heat. I also used half mozzarella, half Monterey Jack. Served with a dollop of sour cream and some sliced farmers market tomatoes made an excellent dinner. Can’t wait for leftovers tomorrow night! Thanks for the recipe! 

  11. I am wondering what of brand sauce you used. When I made it it seemed too salty for my family's taste. Thank you

  12. Awesome recipe and is going in my meal rotation! I used some already browned ground turkey with bell pepper, celery, onion and garlic that I needed to use up. I added the lime and think it adds another layer of flavor, but was still delicious without it. I think the filling would also be good as a wrap. I tried another recipe from your site this week and it was also incredible, thanks for posting lower carb recipes.

  13. What a great recipe… I'm Vegan and can easily adapt this using TVP and Vegan Cheese. I love Poblano Peppers too and have always wanted a great recipe for using them. I have recently found a love in cooking, though I'm not too creative. Your recipes are awesome!

  14. This was absolutely delicious!! Our poblano peppers were a little small, so I ended up making 3 total peppers….but other than that, I followed the recipe exactly as you said and it turned out amazing! Thank you for sharing

  15. Absolutely tremendous! I prefer red enchilada sauce, and I can report it worked very well. Thanks so much.

  16. I always forget about ground turkey! Its such a great dinner option and perfect for poblanos since they are a mild spicy. Thanks for the recipe!

    • I know; you have to work on it a bit to make ground turkey into something memorable, but we loved this. Hope you enjoy!

  17. Lovely!

  18. I wish poblano peppers were easier to come by here. Sometimes, they are just the right amount of heat (i.e., not much). Can't wait to try this!