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. Mine were delicious and I used canned whole Poblano peppers. They were a little small, but I just made more of them. Yum!!!

  2. Love it!

  3. For some reason this took me a long time to prep, so I am glad I made it up the day before when I had more time. I don’t think I charred the poblanos long enough because I could not get a lot of the skin off. Next time I may roast them in the oven like i’ve done for bell peppers. However, even with that not working out, I cooked them in the oven for 30 minutes and they were delicious. My poblanos were huge and I used 16 ounces of meat since it is sold that way. I used extra lean turkey meat and the only thing I added was taco seasoning. These poblanos were very filling….a meal in itself. Husband loved it. If I make these with the kids around I will probably substitute a red bell pepper for them.

  4. This was ok, we didn’t make the enchilada sauce and maybe that was the issue. My husband and I felt like this didn’t fill our craving for enchiladas or chile rellenos. For the amount of work I doubt I will make it again.

  5. I loved these!  The spiciness was perfect.  For the family members who are not excited by the stuffed chilis, I simply wrapped some of the turkey filling in a flour tortilla and topped it with the enchilada sauce and cheese.  One meal that suited all my family!  Thanks!

  6. Can someone tell me if you really need to roast and remove the skin from the poblanos? Such a lot of work… can’t you just roast them under the broiler and stuff them? Is there a reason to remove the skin? When I make stuffed peppers with bell peppers Gina never includes this extra step. Help!

  7. I was going to be lazy and buy a can of enchilada sauce instead of making my own, I am so glad that I didn’t the enchilada sauce was so good. The whole dish was amazing I will definitely be making it again.

  8. I loved this recipe. I think I’ve made it twice now. I made the homemade enchiladas sauce and froze it a while back. It defrosted beautifully and worked well in the dish last night. I’m a big spice fan so I upped the cumin and oregano a bit but otherwise it was perfect. I paired it with a Birdseye Southwest Blend and topped it with some fat free Greek yogurt to chill out the sauce a bit. So good. One of our favorite dinners.

  9. Made this today using leftover picadillo (your recipe). It was delish! Your enchilada sauce is a fantastic. Will make again!

  10. Has anyone tried these with beef? Not a fan of turkey.

  11. Spot on great recipe, thank you for sharing.

  12. Made this yesterday for me and my husband and he loved it! It turned out great. I put leftover sauce in a mason jar and did a quick canning with a pot of hot water. Now I have the sauce ready for another meal! Never had thought of making poblano rellenos without having to fry them. Love this low fat idea! Thanks!

  13. Made this last night for dinner and it was SO delicious. I just want to give some advice if you’re cooking this on a weeknight. Make the sauce and roast the peppers ahead of time. Otherwise it is so time consuming. By the time I made this after work and ate last night it was 8:30. I made the mistake of roasting the first two peppers one at a time with tongs over an open flame on my stove, but for the second two I just laid them both right on the grate of my stove and let them blister. It was much less time consuming and I think they came out better. I will definitely make this again, but I will make everything the night before and bake them when I get home or save it for a weekend.

  14. Love this recipe! It was delicious with cilantro lime cauli rice and refried beans (I’m a wimp and these helped cool the little bit of heat). My one gripe is that this is definitely not a weeknight meal. If you do make this during the week I would make the sauce and roast the peppers ahead of time.  Also I made the mistake of holding each pepper over the flame of my stove for the first two. For the second two I just put them both on the burner and turned them once in a while- it was much faster this way.  I would definitely make this again on a day off of work. 

  15. Can i make all this in a pressure cooker insta pot?

  16. I made these with pasilla peppers. Somehow i did not see there was enchilada sauce and made them without. My hubby still went back for seconds! A little too time intensive for me though.

  17. Made these tonight with extra spice in the enchilada sauce and in the filling, and we LOVED them. My Canadian husband was in heaven! I’m a fan of chile rellenos, but these are delicious without all the breading.

  18. Thanks, Gina, for posting an adaption for one of my favorite Tex-Mex dishes! I’m a Texan transplanted into Canada, so I really miss my Tex-Mex! We do have a wonderful import store here that has fresh ground chile powder and cumin, so it really steps things up. Can’t wait to try this!

  19. We really enjoyed these! A good kick with the spice, but my 8 year old still ate them. Although, my store only had regular chili powder… no mexican, so that might spice it up more. I had mine over cauliflower rice and they had brown rice. I will admit it was pretty labor intensive and made many dirty dishes, but it was worth it. I’ll certainly be using that again too! Thanks for the recipe!

  20. Hi 🙂 Quick question… it seems like the only ingredient is the colby jack. When I put that in the recipe builder, it comes to only 2 points for 1 poblano. Where are the 4 other points coming from?

    Thanks for your help!!! Love you and your recipes.

    • 93% lean turkey meat is not zero points. It is 4 points for 4 ounces. If you make it with extra lean turkey meat then you can count the points differently. Extra lean ground turkey is 0 points.