Turkey Enchilada Stuffed Poblanos Rellenos

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These baked Turkey Enchilada Stuffed Poblanos Rellenos are stuffed with a flavorful ground turkey filling, topped with my homemade enchilada sauce and cheese. These are so much lighter than restaurant chile rellenos which are typically battered in egg and deep fried.

These baked Turkey Enchilada Stuffed Poblanos Rellenos are peppers stuffed with a flavorful ground turkey filling, topped with my homemade enchilada sauce and cheese.

 

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

These 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.

These baked Turkey Enchilada Stuffed Poblanos Rellenos are peppers stuffed with a flavorful ground turkey filling, topped with my homemade enchilada sauce and cheese. 

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!

These baked Turkey Enchilada Stuffed Poblanos Rellenos are peppers stuffed with a flavorful ground turkey filling, topped with my homemade enchilada sauce and cheese. 

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!

These baked Turkey Enchilada Stuffed Poblanos Rellenos are peppers stuffed with a flavorful ground turkey filling, topped with my homemade enchilada sauce and cheese. 

These baked Turkey Enchilada Stuffed Poblanos Rellenos are peppers stuffed with a flavorful ground turkey filling, topped with my homemade enchilada sauce and cheese. 
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4.75 from 36 votes
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Turkey Enchilada Stuffed Poblanos Rellenos

233 Cals 22 Protein 13 Carbs 5 Fats
Prep Time: 10 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 30 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: Mexican
These baked Turkey Enchilada Stuffed Poblanos Rellenos are peppers stuffed with a flavorful ground turkey filling, topped with my homemade enchilada sauce and cheese.

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.

Nutrition

Serving: 1stuffed poblano with 1/4 cup sauce, Calories: 233kcal, Carbohydrates: 13g, Protein: 22g, Fat: 5g, Saturated Fat: 5g, Cholesterol: 77.5mg, Sodium: 390mg, Fiber: 3g, Sugar: 5g
WW Points Plus: 6
Keywords: Baked Turkey Enchilada Stuffed Poblanos Peppers, enchilada stuffed peppers, gluten free enchiladas, Turkey Enchilada Stuffed Poblanos Rellenos, turkey enchiladas

These baked Turkey Enchilada Stuffed Poblanos Rellenos are peppers stuffed with a flavorful ground turkey filling, topped with my homemade enchilada sauce and cheese. 

More Enchilada Recipes:

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158 comments

  1. Made these tonight. They were delicious. I added some more spices cause we like spicy food, added chopped chilis and some enchilada sauce into the turkey mixture instead of water and tomato sauce.  I charred peppers under broiler. Will make these again!

  2. Absolutely amazing recipe! I made enchilada sauce from scratch – very  easy and highly recommended. I used 2 tbsp of hot chili powder and it was on a spicier side; if you don’t eat very spicy food (I do eat spicy food ordering medium spicy usually, but it was a bit too much for me) – I  recommend add only 1 tbsp. 

  3. These were good, but they take a lot of time. Between the roasting, steaming and the peeling off the skin of the Poblanos, I spent at least an hour. I’m not a beginner cook, so I expected that. The Poblanos did not hold their shape, as they did in the video – which makes me wonder, were the Poblanos in the video the actual peppers that were charred in the video? It does not matter, I could still stuff them, but I wasn’t impressed with the presentation. I added corn and black beans to the meat mixture and one small can of El Pato Jalapeno tomato sauce instead of the 2oz of tomato sauce and 1/4 cup of water. . I don’t know if there would have been enough “kick” without that. I did not make the enchilada sauce, I felt as if I had spent enough time on this recipe and used Trader Joe’s enchilada sauce. I’m confused by many recipes which display a “prep time” of 10 minutes – when you spend more than an hour before you can actually start assembling the dish. . Roasting the peppers on the BBQ took at least 20 minutes before I could steam them. The steam time takes at least 15 minutes – The cleaning takes another 15 to 20 minutes. Once you can actually start cooking the filling, the process goes quickly. Because I added corn and black beans, I had enough left over which would have filled two more peppers.

  4. Really enjoyed this meal and surprised how filling one pepper was! I did make some tweaks based on what I had. I used ground beef because I didn’t have turkey, and I added black beans and more peppers and onions than what was called for. I also used canned enchilada sauce for time purposes. Lastly, I started to try and peal the skin off the peppers, and realized it was too much work and just left them on, I don’t feel like it impacted the recipe all that much.

  5. Made this tonight and it was amazing. While I’m sure it would have been amazing if made as is, I still made some changes based on what I already had and just had to get the poblanos and ground turkey at the store. I used canned enchilada sauce but if I make on a weekend I’ll try Gina’s sauce. I used a fresh pico de gallo that I had in place of the chopped tomatoes, bell pepper and onion. And used some of the canned enchilada sauce for the tomato sauce part of the recipe for a little extra flavor and to not open an 8 oz can for 2 ounces of sauce. Also I did roast the poblanos over my gas stove. It only took a few minutes but I didn’t take the skin off the poblanos. I love poblanos and cook with them often. I think it just comes down to preference and is just fine without peeling. I’ve already sent this recipe on to my sister. It’s a keeper and will be made many many many more times. I probably wouldn’t have taken all the shortcuts but it’s a work night so shaving off some time helps! Thanks for another fabulous recipe!

  6. Hi! What are the freezer instructions for this one? 

  7. Is it absolutely necessary to peel the skins off? When I make stuffed peppers I don’t do this step, and it gives the pepper a little shape. Wondering if it will ruin the recipe if I don’t take this step?

  8. This was SO freaking good! We’re on WW Purple, so used 99%FF turkey, and FF cheese to lower to 2 points. Plated it on refried beans (helped hold the pepper in place), and also used the Homemade Enchilada Sauce (holy cow!!!). For the peppers, I roasted them on the gas stove, let them rest in aluminum foil, then removed the seeds and skin – roasting them first helps loosen the insides. Rinsing inside & out with water and patting dry also helps reduce prep time. Hubs loved this, so a definite keeper! Thank you!!

  9. Taste wise, these were amazing. Execution wise, not so much. I thought this would be a quick easy weeknight meal, but the charring and skinning of the poblanos was quite labor intensive – fine for a weekend, but I was scurrying around like a mad woman trying to get this on the table before 8:30. My poblanos also didn’t hold together like the photos. After I charred them on the grill they were quite soft and did not hold together like little cups in the photos, they fell flat and were more of a enchilada poblano ziti than a stuffed poblano. I used canned enchilada sauce and I am so glad I did or I would have added another 30 min. at least to the 1.5 hrs. it took me to make this.

  10. The prep work for this took a little longer than desired, but the entree was good. I also sub’d venison for turkey and used red enchilada sauce versus tomato sauce for more flavor.

  11. This was a very good recipe. The only reason I give 4 starts is because there was a major lack of seasoning. We had to add lots more spices to get it to where it needed to be. But over all good and easy. 

  12. These stuffed poblanos were delicious.  They were easy to make especially since I had some enchilada sauce in the freezer.  I didn’t change a thing.

  13. I’ve made this recipe twice and it’s fantastic!! The red enchilada sauce is so delicious and can be used in a variety of ways. I make enough to use the next day in tacos or just using as a topping on grilled chicken. Not going back to canned enchilada sauce as long as I can make this!!!