These Mexican Stuffed Poblanos use up: peppers, cooked protein, cooked grains, tomato sauce, cheese, green onions, Mexican spices.
A easy weeknight meal or great starter for when you have guests, these stuffed poblanos are my go-to recipe when I have leftover cooked grains and proteins that need to be saved.
If you have never cooked poblanos before, you really should give them a try. Think of them like bell peppers with a bit of heat and when cooked, they take on this sweet smokiness.
Mexican Turkey and Quinoa Stuffed Poblanos
- 4 poblano peppers, cut in half lenghtwise
- 2 cups pulled leftover poultry
- 1 cup cooked grains, such as quinoa
- 1 cup tomato sauce
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tso ground coriander
- 1 Tbsp sweet chili powder
- 2 green onions chopped
- 1-2 cups grated melty cheese divided
- salt and pepper to taste
- Preheat the oven to 375°F and grease a baking dish big enough to hold the peppers with oil or butter.
- Cut poblano peppers in half lengthwise and discard the seeds and membranes. Place the peppers cut side up in the prepared dish.
- In a large bowl,mix the turkey, grains, tomato sauce, smoked paprika, cumin, coriander, chili powder, salt and pepper. Fold in green onions and cheese, reserving half to sprinkle on top. Spoon the stuffing into the peppers and sprinkle cheese overtop.
- Pour just enough water in the baking dish to cover the bottom. Cover the peppers loosely with a lightly greased piece of foil (to help foil not stick to melted cheese) or compostable parchment paper.
- Bake for 20 minutes, then uncover and bake for an additional 5 to 10 minutes to brown the tops. The filling should be heated through and the peppers softened.
Leftover turkey scraps are a great addition to any meal, not just to stuffed poblanos! Check out my other turkey recipes here.